sticky fingers

I found another great recipe to try this week! So needless to say, we went for it and it was worth it. This time with something that I had never tried to cook before, but had them cooked for me, so I wanted to try them for myself and that is: chicken thighs!

I found this really intriguing recipe that I wanted to try for the crispy and sweet aspects I could tell that it would have. Chicken thighs, I think, are something that maybe some people are scared to cook, but they seem to be gaining a little popularity. This recipe came from the HeartBeet Kitchen site and it was an easy way to try my hand at chicken thighs. So I hope you enjoy!

Sticky Apricot Basil Chicken Thighs

Ingredients
1 1/4 pounds, or about 3 bone-in & skin-on chicken thighs (pasture-raised)
2 tablespoons olive oil, divided
1/2 teaspoon salt

Apricot Basil Glaze
1/2 tablespoon olive oil
1 tablespoon minced shallot
1/4 teaspoon salt
1/2 teaspoon smooth dijon mustard
2 teaspoons white wine vinegar
1/2 cup apricot preserves (I used Bonne Maman preserves)
2 tablespoons minced basil

Rub the chicken thighs with 1 tablespoon olive oil and salt, then let them sit while you prepare the sauce. This allows the chicken thighs to come close to room temperature.

For your sauce, heat olive oil to medium high heat in a small saucepan. Add shallot and salt, cooking for 3-4 minutes until translucent. Stir in mustard, vinegar and preserves. Lightly simmer for 5-6 minutes, until your sauce is slightly thickened. Stir in the basil and turn off the heat.

Preheat oven to 400 degrees. Bring remaining 1 tablespoon olive oil to medium high heat in a 12 inch cast-iron skillet. Wait until very hot, then add chicken thighs skin side down. Cook the chicken thighs for 3 minutes, then turn heat down to medium and continue to cook for 8 more minutes so that it can โ€œfryโ€ in itโ€™s own fat, until the skin is golden brown. Flip and cook for 10 minutes.

Transfer your skillet to the oven and cook for 8-10 minutes longer, until meat is cooked through and juices run clear. Transfer to a plate, smother with the glaze, and let them rest for 5 minutes before serving.

This was a great recipe to try and I can’t wait to make it again. The crispiness and saltiness of the skin of the chicken thigh paired with the sweet apricot and tangy basil was a great thing. To eat with these, we just cubed up some potatoes and drizzled them with olive oil, and seasoned with salt and freshly ground pepper. Simple meal and easy cooking. You should try it some time and see how it goes! I’ll be checking out HeartBeet Kitchen for more recipes to try in the future for sure!

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