3-Ingredient Apricot Glazed Chicken

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INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon black pepper, plus more for seasoning
  • 1 tablespoon sweet paprika
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter, or more olive oil
  • 1 small yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons low-sodium tamari or low-sodium soy sauce
  • 1/2 cup apricot jam/preserves
  • Zest of 1 lemon
  • 1/2 cup white wine
  • 1/4 cup dried apricots, finely chopped
  • Dry roasted almond slices, lemon zest and chopped Italian parsley for garnish


    • METHOD:

    Preheat oven to 400°F.

    Heat a large (12 inch) cast-iron skillet over medium-high heat.

    Season the chicken on all sides with salt, pepper and sweet paprika.

    Add a tablespoon of olive oil to the hot pan.
    Sear the chicken thighs on both sides, beginning with skin side down, until golden brown and crispy, about 5 minutes per side.

    Remove the browned chicken from the pan and set aside on a sheet tray.

    Reduce the heat to medium and add the butter, cooking until melted, followed by the onions and garlic.
    Season with a pinch of salt and pepper and sauté until fragrant and slightly softened, about 6 minutes.

    Using a wooden spoon, stir in the tamari, apricot preserves, lemon zest, white wine and chopped apricots, making sure to loosen any brown bits from the bottom of the pan.
    Simmer for about 6 minutes to let flavors infuse.
    Nestle the browned chicken into the sauce.

    Place the skillet into the preheated oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.

    Serve the chicken over mashed potatoes or cauliflower mash, spoon some of the pan sauce over the top and sprinkle with almond slices, lemon zest and chopped parsley.

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    COMMENTS / REVIEWS

    1. c
      colin

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    2. S
      Sue

      I love making this!

    3. C
      Corrie

      I used your recipe as a starting point and then added a few of my own things.

    4. A
      Anju

      I cannot thank you enough for this beautiful recipe!!!!

    5. K
      Kristy

      This was a really tasty and easy recipe.

    6. c
      colin

      I made these for thanksgiving, people said they were good.

    7. M
      Marilyn

      I will be making this again! Thanks for sharing.

    8. J
      Jenn

      I love making this recipe its amazing:)

    9. K
      Kathy

      I made this last night according to the recipe. It was fabulous!

    10. C
      Chelsea

      It's very tasty and very easy to cook,

    11. r
      rei

      Love it! Simple yet delicious. Thank you.

    12. S
      Sharon

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    13. Y
      Yvonne

      I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!

    14. R
      Ryan

      I am currently eating it by the bucket

    15. P
      Penny

      Fabulous.

    16. L
      Linda

      Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.

    17. A
      Alaska Girl

      I think this recipe was amazing!

    18. L
      Linda

      I have lost track of all the times I have used this recipe. Always great!

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