Crispy Braised Apricot Chicken
My crispy braised apricot chicken is sweet, sticky, and slightly smoky.
Servings: 4
Ingredients
- 8 chicken thighs (skin on)
- 1 tablespoon olive oil
- 1 cup apricot jam
- 1 tablespoon Dijon mustard
- 1 (10 fluid ounce) can chicken broth
- Juice from 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Pre-heat oven to 350F.
- Add olive oil to a skillet on medium-high heat. Once the oil is hot, add the chicken pieces skin-down. Cook for 8-10 minutes. If the chicken doesn't release easily, let it cook for a little longer. Flip the pieces and cook on the other side for 3-4 minutes. If the oil is splattering all over the place and/or the pan starts to smoke, you may reduce the heat, but keep in mind the pan should be quite hot.
- Remove chicken pieces to a plate and set aside.
- Add the apricot jam, Dijon mustard, chicken broth, lemon juice, onion powder, garlic powder, smoked paprika, and salt & pepper to the skillet. Increase heat to high and boil for a couple of minutes, while stirring, until everything is combined.
- Add the chicken back in (skin side up) and place skillet in the oven, uncovered, for 45 minutes.
- Serve immediately. Delicious with mashed potatoes!
Notes
- I use a cast iron skillet that you can put in the oven (this is the one I use). You can use a normal skillet to brown the chicken and make the sauce, then move it all into a baking dish if you don't have an oven-proof skillet.
