1 cup of orange juice
1 cup of hot chicken broth
1/2 cup of dry white wine
2 tablespoons of butter
1 tablespoon of cornstarch
1 teaspoon of dried rosemary, minced
1 teaspoon of salt
120 grams of dried marmalade
4 boneless, skinless chicken breasts
4 chicken thighs, boneless and skinless
3 cloves of garlic, minced
3 sprigs of fresh rosemary
1 medium onion, chopped
Accessory: 23 cm x 35 cm baking sheet
1 cup of orange juice
1 cup of hot chicken broth
1/2 cup of dry white wine
2 tablespoons of butter
1 tablespoon of cornstarch
1 teaspoon of dried rosemary, minced
1 teaspoon of salt
120 grams of dried marmalade
4 boneless, skinless chicken breasts
4 chicken thighs, boneless and skinless
3 cloves of garlic, minced
3 sprigs of fresh rosemary
1 medium onion, chopped
Accessory: 23 cm x 35 cm baking sheet
Preheat the oven to medium temperature
In a bowl, marinate the chicken with the onion, garlic, salt, orange juice, wine, and rosemary
Place the chicken in the prepared baking sheet and top with the rosemary sprigs
Cover with aluminum foil
Bake for 50 minutes or until the chicken is cooked through
Remove the foil and brush the chicken with butter
Bake for an additional 40 minutes or until golden brown
Transfer the chicken to a serving dish and reserve
Strain the glaze from the baking sheet into a saucepan
Add the chicken broth, cornstarch, and marmalade
Bring to a boil, stirring constantly, for 8 minutes or until thickened
Spoon the glaze over the chicken and serve immediately.
