Dinner Tonight: Apricot-Dijon Glazed Chicken


Sarah Foster McDermott says she has probably saved more recipes than she could ever try in one lifetime. This one, for Apricot-Dijon Glazed Chicken, is one of her favorite go-to recipes. She knows it came from a magazine about seven or eight years ago, and she suspects it might have been Martha Stewart Living.

Apricot-Dijon Glazed Chicken

8 chicken thighs (with or without skin)

Coarse salt and freshly ground pepper

1 (12-ounce) jar apricot jam

2 tablespoons Dijon mustard

2 tablespoons honey

¾ cup chopped dried apricots, optional

Preheat oven to 425°. Rinse and pat dry the chicken season well with salt and pepper. Place in a baking dish.

Bring jam, honey, and mustard to a boil in a small saucepan. Reduce heat and simmer until thickened and reduced by about half, 15 minutes or so. Spoon the mixture over the chicken to coat. 

Bake about 30 minutes, basting the chicken with the sauce every 10 minutes. When chicken is halffinished, add apricots, if using. The chicken is done when juices run clear when it is pricked with a fork.

— Sarah Foster McDermott

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