This is a gluten free recipe; many naturally GF foods have additives that contain gluten. Please be aware & check product labels to ensure you're cooking with GF supplies.
Slice potatoes into inch-thick sections. Place in a large bowl & drizzle with olive oil. Place on cookie sheet lined with foil (easy cleanup), then sprinkle with sea salt, pepper, rosemary, & thyme.
Roast potatoes in 375* (f) oven for 25-35 mins, or until golden brown and tender when pierced with a fork.
Measure out chicken stock in large bowl. I have an 8 c measuring cup, so I used that. Add Dijon, vinegar, and marmalade & whisk to combine. Set aside.
Chop onion & garlic & set aside.
Coat tenders with salt & pepper to taste.
Add a couple tbsp olive oil to pan & fry tenders until cooked through, appx 4-5 mins per side. Place on a plate or in a bowl & cover with foil to keep warm.
Add a couple tbsp olive oil to same pan & add onions & garlic. Sauté over med-low until the onions are soft & carmelized. Whisk chicken stock mixture to combine, then add to onions.
Add two tsp cornstarch to two tsp COLD water to make a slurry. Add slurry to stock & onion mixture. Cook over med heat until sauce coats the back of a spoon; appx 15 mins, stirring frequently.
When sauce is thickened, place tenders back in pan & cook just until heated through. Drizzle sauce over chicken, sprinkle with fresh thyme, and serve.
We had ours with Brussels sprouts. Super delish!