I love the combination of sweet and savory so tonight, I sort of just winged it with stuff I had on hand and it turned out perfect!
1 Tbsp oil
2 bone-in, skin-on chicken thighs
Salt and pepper
1 tsp poultry seasoning
1/2 bell pepper, chopped
1/2 c onions, diced
1 clove garlic, minced
1/2 c chicken broth
1/4 c orange marmalade
1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 Tbsp soy sauce
1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt, pepper and poultry seasoning. Brown chicken 5 minutes on each side and remove from the pan. Keep warm and turn heat down to medium.
2. Add bell pepper and onion to the pan. Cook for 5 minutes, until softened. Add garlic and cook for another minute.
3. Add chicken broth and deglaze the pan. Stir in orange marmalad, balsamic vinegar, brown sugar and soy sauce. Bring to a boil and add chicken back.
4. Turn heat down to low, cover and simmer 20 minutes, until chicken is cooked through. Remove chicken to serving platter. Turn heat up to high and boil until sauce thickens, 5 minutes. Pour over chicken and serve.