Wednesday, April 21, 2010

Apricot Glazed Chicken Thighs

This is one of my new go-to recipes! So easy to make and soooooo yummy! I am really liking how tender the chicken thighs are and have been trying lots of new recipes with them...(which I will post eventually!) I'm sure if you have an aversion to the darker meat you could do this with boneless, skinless chicken, but I don't think it would be as moist and tender....I will have to give it a try and let you know!

Apricot Glazed Chicken Thighs

(adapted slightly from For the Love of Cooking)

*I double this recipe for my family of 6 *

3 T apricot preserves

2 T red wine vinegar

2 T olive oil

1 clove garlic, minced

5 boneless, skinless chicken thighs, trimmed of fat

Sea salt and pepper to taste

garlic salt to taste

Combine the apricot preserves, red wine vinegar, 1 1/2 T of the olive oil, and the minced garlic. Mix with a wisk until combined and set aside.

Preheat the oven to 350 degrees. Season both sides of the chicken with salt, pepper, and garlic salt to taste. Heat the remaining 1/2 T of olive oil in a skillet over medium high heat. Add the seasoned chicken thighs when the pan is hot and cook until golden brown on both sides. Place chicken in a 8x8 baking dish (or 9x13 if you are doubling the recipe) and pour the apricot sauce over the top of the chicken. Bake for 15-20 minutes or until the chicken is cooked through.

So yummy with roasted red potatoes and asparagus!!!

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