1 chicken, cut up
2 tbsp. butter
2 tbsp. olive oil
3/4 c. chicken broth
5 oz. orange marmalade
2 generous tbsp. Dijon mustard
2 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper

In a Dutch oven or skillet with a lid, saute the chicken in butter and oil over medium heat until browned. Add the broth, cover and cook until tender, about 30 minutes.

Mix together marmalade, mustard, brown sugar, salt and pepper. Heat to low boil. Place chicken into baking dish. Brush liberally with the glaze and bake 20-30 minutes, basting once with glaze.