08 August 2008

What 's for Dinner

I have made this chicken dish before, but was wondering if it might be too weird and haven't made it in a while so I had to test it out to see if it was Recipe War worthy. I left the skin on the thighs, which was a mistake because we didn't eat the skin, which was where all the flavor was. But we had a few left over, so I took the skin off and let it sit in the sauce overnight. It was *so* good! We both wished there was more. I hope you guys like this!

Apricot-Dijon-Glazed Chicken

8 skinless chicken thighs
Coarse salt and ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons Dijon mustard

1. Preheat over to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs.

3. Bake chicken, basting with sauce every 10 minutes, for about 30 minutes.

I made the chicken with roasted potatoes, basically Hot Crash Potatoes that aren't smashed. This worked out nicely since both are baked at 425 degrees for 30 minutes. And I fried green beans with bacon. Not the healthiest, but they sure were tasty.


Johanna said...

Looks really yummy!

Joanna said...

What's with apricot jam and savory dishes? Johanna made me try that, too. It was good though so I'm sure this will be, too!

Kainoa said...

OMG! I totally have to try this! Derrek said he would eat it! I know the feeling about the skin on chicken. I stopped buying skin on chicken a while back, plus it is not healthy and I don't eat it and you are right all the flavor gets on the skin that is just thrown away. I will let you know how it turns out, I just have to but apricot jam!