Chicken Veronique

Ingredients

• 1 tablespoon butter melted
• 2.5 pounds chicken cut into pieces
• 1 cup chicken stock see 
• 1 tablespoon cornstarch 
• 0.3 cup flour all-purpose
• 0.5 cup grapes green seedless
• 6 servings optional: lemon sliced
• 3 tablespoons juice of lemon 
• 1 tablespoon olive oil 
• 0.5 cup orange marmalade 
• 6 servings flat parsley italian chopped
• 0.5 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• ziploc bags
• spatula

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven for 20 minutes. Turn chicken pieces and bake 10 minutes.
5. Brush chicken with 1/2 marmalade, and bake until the chicken is golden brown and fork tender, about 10 to 15 minutes.
6. Remove chicken to a serving platter, and keep warm.
7. 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.
8. Serve sauce over chicken, and garnish with lemon slices and parsley.