Chicken Mariposa

Went to dinner a few weeks ago and our hosts made this dish. It was so flavourful and I had never heard of it before.  Even searching on the internet did not turn up many recipes for it, so this is my take on it.  When we first tried chicken mariposa it was topped with shredded cheese, but I left that out to keep the meal on the lighter side.

1 tbsp butter
4 chicken legs, split and skinned
1 tbsp lemon juice
1 - 14 oz (398 ml) can sliced peaches, reserve juice
1 tbsp olive oil
salt and pepper
1/4 cup chopped onion
2 tsps minced or grated ginger
3/4 cup chicken stock
1/4 cup orange marmalade or peach preserves
1/2 tsp hot sauce
2 tbsps worcestershire sauce

Heat butter in a medium skillet and add drained peaches and lemon juice. Cook 4-5 minutes until juice and butter slightly thicken and set aside.

In a large skillet heat to medium high and add olive oil. Salt and pepper the chicken pieces and place in the skillet to brown. Add onion. Cook 3 or 4 minutes on each side.

Spray a 9 X 13 baking dish and lay the chicken pieces in a single layer. As you can see in the picture below I only browned them lightly.

In the same large skillet as the chicken was browned in, cook the ginger for 1 minute, then mix together the reserved peach juice (about 1/3 cup), stock, marmalade, hot sauce and worcestershire and add that to the ginger. Pour over chicken, top with peaches and butter.

Bake in a 350 F oven for 30 minutes. Increase temperature to 400 F for an additional 15-20 minutes. Spoon pan juices over the chicken a few times during cooking.

Serve over your favourite rice.