|I have had this recipe from Martha Stewart pinned for the longest time. It is very similar to the apricot dijon pork chops that I love to make, so I knew my family would enjoy it. I was right! Miss F was all about "more chicken!" This recipe is really easy and I usually have all the ingredients on hand, so it makes for an easy weeknight meal. We ate it with mashed potatoes and green beans, bribing Miss F with "more chicken" to eat her mashed potatoes. To her credit, I hated mashed potatoes as a kid as well.|
4 chicken thighs
Coarse salt and freshly ground pepper
1/3 cup apricot jam
1 tablespoon honey
1 tablespoon Dijon mustard
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.
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