“Un-Martha”. Maggie uses that phrase in the post below. I think I’m decidedly un-Martha. Here’s Martha….I mean Maggie….
This is another Martha Stewart recipe. In un-Martha like style, this is a simple easy dish, that I can whip together on a weeknight.
This is really easy, tasty, and very pretty to serve. It is company-worthy, so the next time you’re having friends over try this one. They will be impressed! Cooking it at a high heat gives it a crispy crust that is delicious, and looks almost charcoal grilled or broiled.
This chicken is great leftover, and even really good cold. It is a versatile dish, and I’ve been making it a lot lately, at least once a month. Try it!
Apricot Dijon Glazed Chicken
What you need:
8 chicken thighs- bone in with skin
1 12 oz jar of apricot jam
2 Tbs honey
2 Tbs Dijon mustard
What you do:
Preheat oven to 425 degrees. Rinse chicken, 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 and simmer until thickened and reduced by half, about 15 minutes. Pour mixture over chicken thighs to coat evenly.
Bake chicken, basting with sauce from dish every 10 minutes, until juices run clear, about 30 minutes.
Rantings of an Amateur Chef 
Reblogged this on MBSIB: The Man With The Golden Tongs.
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This sounds so good! We only use the boneless, skinless variety of chicken thighs, and I wonder if we would just lessen the cooking time to accommodate for that? I guess I could use a meat thermometer, too. I really want to try these…
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Made this for dinner tonight Mag. . DELICIOUS! Fam loved and so easy. It’s a keeper.
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