The Bear Necessities

"Paddington" opens nationwide Jan. 16.

There is still time to get to know Paddington bear. And we firmly believe anyone with children of any age should know Paddington.

The stories of Paddington, the problem-prone bear who moves from "Darkest Peru" to London, have been turned into a movie, and early reviews say it is an excellent one. But before you get to know him on the screen, take the time to get to know him on the page. Paddington creator Michael Bond has been writing about the bear’s misadventures for more than 50 years, and he is a splendid storyteller.

We came to Paddington by way of Pooh, whose capers we would read for hours to our son when he was young enough to let us. It was somewhat selfish, really. Pooh author A.A. Milne was a gifted writer who was able to express more in 10 words than most can in 100. We were as transported by Pooh and Piglet’s adventures as our son.

Bond and his bear are much the same. Paddington is a marmalade-loving bear with a knack for getting into — and out of — trouble. No matter how crazy his mishaps, he always comes out on top. After stowing away on a boat from Peru, Paddington ends up in London.

The kindly Brown family takes in the loveable, talking bear, only to be taken on a series of silly adventures, all of which Paddington dutifully chronicles in his scrapbook.

School vacation is the perfect time to embrace Paddington. And to help get you in the mood, we created a cook it-craft it Paddington project. Paddington never is far from a marmalade sandwich (he even keeps one under his hat for emergencies). So we created a delicious and sticky marmalade chicken dinner.

And for when you’re feeling crafty, we have an easy project for you and the kids — a brown paper bag scrapbook for chronicling your own (mis)adventure.

STICKY MARMALADE-GLAZED CHICKEN THIGHS

Start to finish: 25 minutes

Servings: 4

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup orange marmalade
4 tablespoons (1/2 stick) butter
1/2 teaspoon hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Heat the broiler. Set a wire rack over a rimmed baking sheet. Mist the baking sheet with cooking spray.

In a large skillet over medium-high, heat the olive oil. Add the chicken thighs and brown for 5 minutes per side. Transfer to a plate and set aside.

Return the skillet to the heat and add the remaining ingredients. Heat until bubbling and thick, 3 to 4 minutes. Return the chicken to the skillet, tossing to coat with the sauce. 

Simmer for 2 minutes. Arrange the thighs on the prepared rack. Spoon any sauce left in the pan over them. Broil on the oven’s middle shelf for 4 minutes, or until caramelized.

Nutrition information per serving: 440 calories; 190 calories from fat (43 percent of total calories); 22 g fat (10 g saturated; 0 g trans fats); 190 mg cholesterol; 27 g carbohydrate; 0 g fiber; 24 g sugar; 34 g protein; 440 mg sodium.

J.M. Hirsch is the food editor for The Associated Press. He blogs at http://www.LunchBoxBlues.com and tweets at http://twitter.com/JM—Hirsch . Email him at jhirsch@ap.org