Pan Roasted Chicken Thighs

1 Tbs. oil
4 chicken thighs with skin and bones
salt and pepper
1/4 C. chopped onion
1 large clove garlic, minced
1/3 C. sherry
2 Tbs. tamari soy sauce
1 jar Tait Farm Apricot Orange Marmalade
1/2 C. chopped parsley

Preheat the oven to 350 degrees. Heat the oil in a cast iron or oven-proof skillet.
Pat the chicken dry with paper towels and season with salt and pepper. Place the chicken, skin side down in the hot oil. Fry until golden brown (about 6 minutes) and then flip and brown the other side. Transfer the skillet to the oven and bake for 45-60 minutes or until the chicken is cooked through and tender. Bring the skillet to the top of the stove and remove the chicken to a serving platter. Over medium heat, add the onions and garlic to the skillet and saute for a couple of minutes. Add the sherry and stir, scraping up any brown bits clinging to the bottom of the pan. Stir the tamari into the marmalade and add to the skillet. Stir over medium heat until the sauce begins to thicken. Spoon the sauce over the chicken and sprinkle with the parsley. Serve with rice.
Makes 4 servings