Chicken Veronique

• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 pounds chicken, cut into pieces
• 1/2 cup orange marmalade
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 3 tablespoons lemon juice
• 1/2 cup green seedless grapes
• lemon, sliced
• Italian parsley, chopped

1. Preheat oven to 375 degrees F (190 degrees C). Pour olive oil and butter into a 9x13-inch baking dish. With a spatula, spread oil and butter to cover the bottom of the baking dish.
2. Place the flour, salt, and chicken pieces into a large resealable plastic bag, and shake to coat lightly. Arrange chicken pieces skin-side down in a single layer in the baking dish.
3. Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes. Remove chicken to a serving platter, and keep warm.
4. Reserve 2 tablespoons of drippings to a saucepan, and place over medium-high heat. Stir in chicken stock. In a small bowl, mix together cornstarch and lemon juice; stir into stock mixture. Bring to a boil, and cook until sauce thickens, 3 to 4 minutes. Stir in remaining marmalade. Stir in grapes, and cook until heated through. Serve sauce over chicken, and garnish with lemon slices and parsley.

olive oil, butter, allpurpose, salt, chicken, orange marmalade, chicken stock, cornstarch, lemon juice, grapes, lemon, italian parsley

Taken from www.allrecipes.com/recipe/87705/chicken-veronique/ (may not work)