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!
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.