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Prep time
30 minutes
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Cook time
30 minutes
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Serves
6
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
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Ingredients
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8
bone-in chicken thighs
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1 tablespoon
olive oil
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1/2 cup
balsamic vinegar
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2 tablespoons
dijon mustard
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2 tablespoons
honey
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1 tablespoon
fresh thyme or 1 1/2 tsp dried
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1
onion, halved and sliced
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2
garlic cloves, minced
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1/2 cup
fresh or frozen apricot pieces
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1/2 cup
fresh or frozen figs, halved
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8-16 ounces
sliced mushrooms (if not using fruit!)
Directions
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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.
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Make the sauce while the chicken cooks. Combine the balsamic vinegar, mustard, honey, and thyme. Whisk until combined and set aside.
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Add sliced onion to the pan and cook until soft. Add garlic and cook until fragrant. If using mushrooms, add and saute until cooked.
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Nestle the chicken amongst the vegetables in the pan, skin side up.
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If using the fruit, add the apricots and figs, tucking them around the thighs. Ignore this step if you're using the mushrooms :)
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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.
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