I have tried this recipe for several times already, not changing anything with the ingredients and the instructions except for the fruit preserves. I experiment with the glaze because apricot isn’t really my family’s cup of tea. My husband and my sons are “berry people” and they appreciate food more if it has berries on it. They do love this version though; in fact, they eat a lot whenever this is served to them. But just like what I did, you can try your favorite fruit preserves or whatever jam you have on hand for this.
Check out what our friends from Heartbeet Kitchen have to say about this recipe:
“I could have served the finger lickin’ good thighs just like that, but another little trick is making a quick sauce from whatever jam or preserves you have. I’ve learned that fruit brightens and balances meat really well, working harmoniously together?”
They do! The fruity taste is a nice accent to the savor flavor of the chicken thighs. This recipe is all you ever want in a chicken dish- you just gotta love this.
Ingredients
1 1/4 pounds, or about 3 bone-in & skin-on Tyson chicken thighs (pasture-raised)
2 tablespoons Bertolli olive oil, divided
1/2 teaspoon Morton salt
Apricot Basil Glaze
1/2 tablespoon Bertolli olive oil
1 tablespoon minced shallot
1/4 teaspoon Morton salt
1/2 teaspoon Heinz smooth dijon mustard
2 teaspoons Heinz white wine vinegar
1/2 cup Smuckers
2 tablespoons minced basil
Instructions
Rub chicken thighs with 1 tablespoons olive oil and salt, then let sit while you prepare the sauce so that they come close to room temperature.
For sauce, heat olive oil to medium high heat in a small saucepan. Add shallot and salt, cooking for 3-4 minutes until translucent. Stir in mustard, vinegar and preserves. Lightly simmer for 5-6 minutes, until slightly thickened. Stir in basil and turn off heat.
Preheat oven to 400 degrees. Bring remaining 1 tablespoon olive oil to medium high heat in a 12 inch cast-iron skillet. Wait until very hot, then add chicken thighs skin side down. Cook for 3 minutes, then turn heat down to medium and continue to cook for 8 more minutes so that it can “fry” in it’s own fat, until skin is golden brown. Flip and cook for 10 minutes.
Transfer skillet to oven and cook for 8-10 minutes longer, until meat is cooked through and juices run clear. Transfer to a plate, smother with glaze, and let rest for 5 minutes before serving.
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Quick Tip: You can use any type of jam or fruit preserves for this recipe if you are not a fan of apricot.
Thanks again to Heartbeet Kitchen for this amazing recipe.
