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I needed an idea for how to use apricot preserves with Dijon and chicken and found a recipe from Martha Stewart called Apricot and Dijon glazed chicken thighs… the only thing is, it required too much work and contained a whole jar of apricot preserves AND honey… that is gilding the lily, so I made the recipe my own.
The result of my tweaking was nothing short of poetic. You HAVE to make this 3 ingredient chicken. It will knock your pants off.
Most people don’t know this, but I am neither a cook book person, nor a food magazine person, which is surprising given that I have a cooking show on YouTube. I need to be able to trust the palate of the person who wrote the recipe or personally taste the food. I used to get all of my inspiration from the Food Network… years ago before it turned all reality and competition… Restaurants and friends had become my number one source of inspiration, but now that I have two babies… I just don’t go out as much, so I turned to my friend Google for some advice.
Apricot Dijon Laquered Chicken Thighs
6-8 Bone-IN and Skin-ON thighs
1/4 of a jar of smooth apricot preserves
1-2 T Dijon mustard (depending on your taste)
Freshly ground pepper
Green onions julienned
Pre-heat oven to 425 (buy a $6 oven thermometer to know for sure. Most ovens lie)
Line a baking pan or roasting pan with foil and spray or coat with oil
Rinse, dry and salt and pepper thighs generously
Place thighs skin-side-up in pan
Place of dollop of the apricot/dijon mixture over each and spread around
Roast for 45-55 minutes… check after 45… thighs should have a little spot of darkness on top
Sprinkle green onions over chicken and serve
note: if you are not afraid of fat, spoon the rendered fat over the chicken upon serving.