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Author Notes: This is one of my favorite chicken recipes because it's so adaptable. It's a favorite of my family and friends. I've used apricots and figs (fresh-frozen from Trader Joe's), or mushrooms. Both versions are extremely tasty. —Leith Devine
- 8 bone-in chicken thighs
- 1 tablespoon olive oil
- 3/4 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh thyme or 1 1/2 tsp dried
- 1 onion, halved and sliced
- 2 garlic cloves, minced
- 1/2 cup fresh or frozen apricot pieces
- 1/2 cup fresh or frozen figs, halved
- 8-16 ounces sliced mushrooms (if not using fruit!)
- Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. In an oven-safe pan like a Le Creuset, brown chicken in olive oil, skin side down, until skin is crispy. Turn chicken, brown slightly and remove from the pan. Set aside.
- Make the sauce while the chicken cooks. Combine the balsamic vinegar, mustard, honey, and thyme. Whisk until combined and set aside.
- Add sliced onion to the pan and cook until soft. Add garlic and cook until fragrant. If using mushrooms, add and saute until cooked.
- Nestle the chicken amongst the vegetables in the pan, skin side up.
- If using the fruit, add the apricots and figs, tucking them around the thighs. Ignore this step if you're using the mushrooms :)
- Spoon the glaze over the chicken. Bake for 20-30 minutes until chicken reaches 160-165 degrees. Remove the chicken from the sauce and serve the sauce separately.
- This recipe was entered in the contest for Your Best Hands-Off Recipe