I don’t recall how I got it, but somehow I had a jar of apple bourbon jelly in my pantry. There it sat. Month after month. Maybe even year after year. (I don’t really keep great records of when things enter my pantry, but I know I kept shuffling it to the very back of the shelf.) It was time to make something with it.
Glad I did as this was awesome.
Bone-in chicken thighs, apple-bourbon jelly, salt and pepper.
Preheat over to 350. Remove the skin and liberally season the chicken with salt and pepper. Place in a baking dish and into the oven for 30 minutes.
Dump the jelly into a small saucepan and heat jelly on medium-low until it loosens up and becomes pourable. Keep warm.
Check chicken with thermometer to ensure 165 degrees and then remove from oven and cover with jelly. Eat and enjoy!
Rantings of an Amateur Chef 
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