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Apricot-Dijon-Glazed Chicken

  • Prep:
  • Total Time:
  • Servings: 4
Apricot-Dijon-Glazed Chicken

Photography: Jonathan Lovekin

Source: Martha Stewart Living, October Fall 2004

Ingredients

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

Directions

  1. Preheat oven 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, spreading with back of spoon to coat evenly.

  3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

Reviews (12)

  • MaryDGinHP 21 Sep, 2013

    Good and easy

  • Michelle Ives 25 Apr, 2013

    Despite my mantra of 'never mess with Martha' I added a half a teaspoon of allspice, only 1 tbs of mustard, 250 g of apricot jam, 150g of home made quince paste/jam and 2 tbs of mango chutney and 1 tbs of honey and one of maple syrup. It was amazing! So tasty, not bland and everyone asked for more :)

  • naniz86 6 Apr, 2013

    I've tried this recipe a number of times. My family loves it. However, I do bake this dish for 45 minutes,

  • A_harris88 4 Feb, 2013

    Made this tonight, everyone loved it! It's easy! Can't mess it up.

  • dianamg 28 Mar, 2009

    I doubled the amount of chicken (16 thighs) without doubling the sauce and it was great. Used no sugar added (fruit only) apricot spread and added some curry powder. Next time, I will spray the baking dish with non-stick first, to improve the clean-up.

  • detroiterchick 18 Feb, 2009

    I used boneless skinless chicken thighs and it still tasted great. This is a fantastic recipe and quite easy. I would suggest also cutting back a bit on apricot jam - it was a bit too sweet. Other than that, a perfect and easy meal. I served over cous cous.

  • kimforbes11 18 Oct, 2008

    Can I use boneless chicken breasts instead of thighs?

  • petuniabloom 28 Apr, 2008

    Well, I made this in the crock pot tonight and it was good. I don't know if I will make it again though. It has a ton of sugar since it has a whole jar of jam in it.

  • RunTMC 28 Apr, 2008

    I thought this was very good and quite simple. A little bit sweet so I plan to add more mustard next time. Cleanup was a bit of a pain with all that caked on, hardened jam on the baking dish.

  • petuniabloom 27 Apr, 2008

    What do you think about making it in a crock pot?

  • mamaof3boyz 25 Apr, 2008

    I wonder if you could use sugar-free apricot jam for this recipe. Would the consistency of the glaze be the same. Any replies would be greatly appreciated!

  • adozeneggs 20 Jan, 2008

    As a Private Chef, I made this for my clients and they LOVED it. It's super easy to prepare and was a frequently requested dish.

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