You shouldn't have. No really...

If you're like me you have dozens of little jars hiding in the pantry cupboard. They arrive in lovely gift bags around the holiday season and simply stockpile. While they sound too good to eat - Grand Marnier marmalade, raspberry merlot jelly, ginger and cognac jam -- I'm usually at a loss as to how to serve them. Scones jump to mind, but with half my friends on low-carb or wheat-free diets these thoughtful gifts end up collecting dust, guilt and valuable cupboard space. I'd find myself getting nervous every Christmas, wondering what exotic preserves will come through the door to gobble up what's left of my kitchen storage.

Feeling somewhat adventurous (okay, claustrophobic - I'd just opened the cupboard to a near-avalanche of jam jars) I decided to fiddle with an old recipe. I substituted Rootham's brandied peach marmalade for raspberry jam and used a good quality balsamic vinegar instead of red. In keeping with my motto, "When in doubt, add booze" I also splashed in some peach schnapps. The results were delicious. Feel free to substitute any kind of jam or marmalade and a complimentary vinegar. You'll never say "You shouldn't have" again.

You Shouldn't Have Chicken
Printable recipe

Serves 4 to 6

Ingredients

• 6 large chicken pieces, skinless
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tbsp butter
• 3 medium red onions, thinly sliced
• 1/2 cup brandied peach marmalade (or any other fancy preserve lurking in your cupboard)
• 1 -2 tbsp balsamic vinegar (and some appropriately flavoured liqueur, if you wish)
  
• 2 tsp grated ginger root
• 1 tbsp fresh rosemary
  

Instructions

1. Melt butter over medium-high heat. Brown chicken for 2 minutes per side, adding salt and pepper. Transfer chicken to an oven-proof dish.
2. Add more butter if necessary. Saute the onion slowly for 10-12 minutes or until reduced and brown. Top chicken with onions.
   
3. Puree preserves, vinegar, ginger and rosemary. Pour over the chicken and onions.
4. Cook at 350F for 50 to 75 minutes, depending on size of chicken pieces.
   

Serve with potatoes, a green vegetable and a sigh of relief.