Orange Rosemary Chicken

Ingredients

* 2 tablespoons Extra Virgin Olive Oil
* 1 whole chicken, cut into pieces
* Salt and ground black pepper
* 1/2 cup white wine
* 1/2 cup chicken stock
* 4 to 5 rosemary sprigs
* 1/4 cup orange marmalade
* 2 lemons, 1 sliced into rings, 1 zested and juiced


Place a large skillet over medium-high heat with 2 tablespoons of extra virgin olive oil. Season the chicken pieces with salt and pepper, and sear until golden brown, about 4 minutes per side. Then deglaze the pan with the white wine, scraping up any bits that may have stuck to the bottom. Add the chicken stock, rosemary sprigs, marmalade, lemon slices and zest to the pan and bring to a bubble. Reduce the heat to medium low and reduce the sauce until thick and syrupy, 8-10 minutes.

Remove and discard the rosemary sprigs, add in the lemon juice from the zested lemon. Serve immediately.