Season the chicken with pepper and salt if you like. Fry chicken in
the oil for 8-10 mins turning once until golden on each side.
Add the stock, marmalade and thyme. Simmer for 5 mins, remove
the chicken and boil the mixture hard to reduce to a syrupy sauce,
then pour over the chicken.
Serving
Suggestions
Serve with rice or mash to mop up the sauce and a fresh green salad.
Originally Submitted
8/31/2009
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