Chicken with marmalade

This is a favorite dish of mine that really hits the spot on a winter’s eve. I’ve been meaning to experiment with this a bit, perhaps leaving the skin on the chicken, substituting duck for chicken, or stuffing the chicken breasts with the fruits instead of topping them. If you feel similarly inclined, let us know how it turns out!

This is a family recipe, and no one has ever written down any measures: use as many skinless, boneless chicken breasts as you like, topped with as much of the other stuff as you like.

-Preheat oven to 325 degrees.
-Quarter the chicken breasts.
-Put chicken in an appropriately-sized oven-safe dish that has a cover – I use the ceramic kind with glass lid.
-Dab a bit of orange marmalade on top of each piece.
-Add black and green olives.
-Add currants and dried apricots (cut in half).
-Pour over with apple cider – half way up is good, don’t overfill!
-Cover and cook 20 minutes.
-Remove from oven, baste, and replace in oven, uncovered, for another 10-15 minutes.

I recommend serving this one with baked sweet potato or brown rice.