Marmalade chicken

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Prep time:

Cook time:

Serves: 4

By Norklet



  • 4 chicken breast

  • 4 handfuls rice

  • 1 jar marmalade or lime jelly or apricot jam

  • 1 bag dry french onion soup

  • 1 packet of french onion soup


  1. Make up the onion soup in a jug with the boiling water - not to the packet instructions but to a thicker consistency by using less water - so it is thick and brothy rather than thin and soupy.
  2. Alternatively, make up a quick French onion soup by slicing a medium-sized onion and a clove of garlic. Then toss the chopped onion in a bowl with 1 1/2 tbsp of flour and gently fry with a knob of butter and a swish of olive oil until cooked through and starting to caramelise, stirring all the time.
  3. Keep 1/3 aside and blend the rest with veg stock, add a bit at a time until it's a thick brothy consistency.
  4. Add the 1/3 kept aside, bring back to the boil and simmer for 5 mins. Season.
  5. Place chicken portions in ovenproof dish (skin on or off) and pour over the onion soup. The chicken should not be completely submerged.
  6. Place 1 tsp of marmalade/lime jelly/apricot jam (whatever you have or prefer) on top of each portion - smooth it around a bit but heap most in the middle of each piece.
  7. Cook for about 25-35 mins at 180C till chicken is cooked through.
  8. If you have a fan-assisted oven, check halfway through that the sauce isn't getting too dry. Add water and stir if it is.
  9. Cover with foil/lid if it needs a bit longer to stop the marmalade burning.
  10. Serve with rice and steamed green beans.

Handy Hint

Makes a very good dinner party meal if you pretty it up a bit and serve with wild/red camargue rice shaped in a ramekin and steamed asparagus.

Additional Information

  • Chicken

  • Main Course

  • Low fat

  • Egg Free

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