Apricot-Dijon-Glazed Chicken
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Martha Stewart Living, October Fall 2004
- Prep Time 5 minutes
- Total Time 50 minutes
- Yield Serves 4
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Ingredients
- 8 chicken thighs
- Coarse salt and freshly ground pepper
- 1 jar (12 ounces) apricot jam
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
Directions
- Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
- 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.
- 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.
Made this tonight, everyone loved it! It's easy! Can't mess it up.
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.
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.
Can I use boneless chicken breasts instead of thighs?
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.
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.
What do you think about making it in a crock pot?
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!
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.