Cookin’ with Carolyn Honey-Apricot-Glazed Chicken

Honey-Apricot-Glazed Chicken
8 skinless, bone-in chicken thighs (about 3 lbs.)
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. canola oil
1 large onion, vertically sliced
1/4 cup apricot brandy
1/4 cup honey
2 Tbsp. Dijon mustard
1/2 cup chicken broth
1 (6-oz.) pkg. dried apricots, halved
1 Tbsp. cold butter
Garnish: fresh oregano
Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 min. on each side or until browned. Repeat with remaining oil and chicken. Transfer chicken to a 5-qt. slow cooker. Add onion to skillet; cook, stirring occasionally, 10 min. or until tender and golden brown. Add brandy and cook 2 min. or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet. Add onion mixture to slow cooker. Whisk together honey, mustard, and chicken broth. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through. Transfer chicken, onions, and apricots to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to a boil over medium-high heat; reduce heat to medium, and simmer 10 min or until reduced to about 3/4 cup. Whisk in butter, and serve with chicken. Yield: 4 servings.
Enjoy!

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