Apricot Chicken Thighs
Recipe: #4499
February 03, 2012
Categories: Chicken, Fathers Day, Game/Sports Day, Mothers Day Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"A KC Favorite!"
Original is 4 servings
Ingredients
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- APRICOT GLAZE
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Nutritional
- Serving Size: 1 (630.7 g)
- Calories 1124.7
- Total Fat - 61.3 g
- Saturated Fat - 20.7 g
- Cholesterol - 322.5 mg
- Sodium - 2144.6 mg
- Total Carbohydrate - 92.9 g
- Dietary Fiber - 2.6 g
- Sugars - 69.2 g
- Protein - 52.2 g
- Calcium - 111.1 mg
- Iron - 4.4 mg
- Vitamin C - 53.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Set oven rack to lowest position. Grease a 13 x 9-inch baking pan.
Step 2
Pat all chicken pieces dry using paper towels. Season the chicken lightly with salt and black pepper. Heat oil in a medium skillet over medium-high heat (use enough oil to coat the bottom of the skillet). Brown the chicken pieces on both sides, then transfer to baking dish.
Step 3
Sprinkle the chopped green bell pepper around the chicken pieces.
Step 4
For the apricot glaze; in a saucepan melt butter over medium-high heat. Add in onion and cook stirring for 3 minutes. Add in garlic and cayenne pepper and cook for 2 minutes. Stir in the next 7 ingredients; bring to a simmer stirring. Reduce heat and simmer for 12-15 minutes.
Step 5
Preheat oven to 400 degrees F. In a bowl whisk the cornstarch with cold water until smooth, then add to the simmering sauce stirring or whisking constantly until thickened. Pour the prepared glaze over the chicken then using tongs turn the chicken to coat in the sauce making certain that the chicken is facing skin side up before baking. Bake in a preheated oven for about 40-45 minutes or until the chicken is cooked and tender.
Tips
No special items needed.
1 Reviews
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