Sometimes it’s embarrassingly easy (yellow-lit) chicken.
The dark side.
Wings, thighs, and drumsticks are tender, juicy, and 18 million times more flavorful than anything you get over on team white meat. They’re also cheaper. And there’s this winning method of cooking them that involves upending them in a pan with some sauce and throwing said pan in the oven. No dear readers, that’s it.
I’ve done this a multitude of times, never to near as much success as I did the other night when I used Jenny’s recipe for Apricot Glazed Chicken Thighs. The best part of the entire process is that while sitting on my beloved Ektorp armchair, more than 24 hours after consuming this too-easy dinner, I can recall the recipe off the top of my head. It’s a marvel. This feat is an almost guarantee that Apricot Glazed Chicken Thighs have not made their final appearance at Casa Glass of Milk.
To make enough to feed a foursome, you will need:
- 6-8 chicken thighs and/or drumsticks, bone-in, skin-on (let’s call this part mandatory, as keeping the bone in, and the skin on is what locks in the flavor)
- 3/4 C apricot jam
- 1 T mustard
- leaves from 2 sprigs thyme
- splash of water (scant 1/4 C)
Preheat oven to 400 degrees, and line a rimmed baking sheet with tinfoil.
Pat chicken down with paper towels so it’s nice and dry. Sprinkle with salt and pepper. Place on foil-lined baking sheet and bake for 10 minutes. While that’s going on, Warm remaining ingredients in small saucepan over low heat. Cook for about 5 minutes, stirring occasionally, until sauce thickens and is more syrupy than before. Pour over chicken, and return to oven for 15 more minutes. With 3 minutes to go, crank up the broiler and let the skin get all crispy and sticky. That’s the good stuff. Grab at chicken as fast as you can. Or if you’re feeling fancy, serve over a bed of rice.
p.s. In some ways, Apricot Glazed Chicken Thighs are a much faster version of this man-pleasing favorite.
p.p.s. If you still don’t own Dinner: A Love Story, we can’t be friends anymore.