Instructions: 1 Preheat the oven to 220c/425f/Gas 7. Melt the butter and 1 tbsp of oil in a large saute pan suitable for the oven. Using a sharp knife, prepare the chicken by removing the legs and cutting each one into two (a meaty bit and the bone).

2 Cut the two wings away from the bird. Slice each breast away working the knife from the edge of the spine downwards. Put the darker pieces of the meat (the bone pieces) into the pan first. This will help the sauce.

3 Steam by covering with a lid for 3-4 minutes. Add all the remaining pieces of chicken and season well. Keep on a high heat for 3-4 minutes turning until evenly golden. Place the pan in the oven to finish cooking for a further 5-6 minutes.

4 Heat the remaining 2 tbsp of oil in a saute pan. Toss the potatoes in the pan until crisp, golden and cooked through. Season.

5 Remove the chicken from the oven. Take the chicken from the pan and keep warm. Drain the oil from the pan and keep the residue. Add the marmalade and white wine and cook for 1-2 minutes, stirring. Add the chicken back into the sauce to coat and heat through.

6 To serve: Plate the darker pieces of meat first folowed by the meatier pieces, piled high. Pour the sauce over. Arrange the potatoes around the side and garnish with fresh herbs.

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