Sticky chicken

Instructions

• Remove and discard skin from chicken. To do this easily, use a paper towel to firmly grasp skin, then peel back. Melt butter in a large, non-stick frying pan over medium-high heat. When butter is hot and bubbly, add chicken. Cook until golden brown, 3 to 4 minutes per side.

• Meanwhile, slice onion in half. Place cut side down on a cutting board. Slice into thin strips. Slice lemon in half and squeeze juice into a small bowl. Add sherry, jam and salt. Beat with a fork to break up jam. Slice carrots into julienne strips.

• When chicken is golden brown, sprinkle chopped onion and garlic in pan around chicken. Pour in sherry mixture. Scatter carrots around chicken. Reduce heat to medium-low. Cover and simmer, stirring occasionally. Turn chicken once and cook until it feels springy when pressed and carrots are done as you like, 15 to 30 more minutes, depending on the cut you use. Meanwhile, cut green onions into 1- to 2-inch (2.5- to 5-cm) pieces. Once chicken is cooked, remove to plates. Add green onions to sauce and stir until wilted, 1 minute. Spoon over chicken. Delicious with boiled baby potatoes or rice.