Sunday, January 13, 2013

Apricot/Mustard Baked Chicken

We are homeless at the moment and some really good friends are letting us use their lake house.  It is right on the Guadalupe River and the view is amazing.  As I am cooking, I can see the boats ride by their place.  What an amazing place to be homeless.  I can't seem to download my picture of this dish on Jud's laptop, so I will have to wait until we get to our new house and I have my computer.

6-8 skin-on pieces (thighs or drumsticks rinced and patted dry) I used two chicken skinless-boneless chicken breasts
Salt and Pepper
3/4 cup apricot jam
1 Tablespoon grainy mustard
1/4 cup water
Leaves from 2 sprigs thyme
Since I only used two chicken breasts, I used about 1/4 cup of apricot jam, 1 teaspoon grainy mustard, thyme leaves from about 1/2 of a sprig, and about 2 Tablespoons water.
Preheat oven to 400 degrees. Place chicken in a rimmed cookie sheet lined with foil or parchment paper. Sprinkle with salt and paper and bake 10 minutes. While chicken is baking, whisk jam, mustard, water, and thyme, salt and pepper in a saucepan over low heat about 3 minutes. Pull chicken out of the oven and pour sauce over the chicken. Bake 15 minutes longer. Place chicken under broiler last 3 mninutes on top rack so it is golden and crispy.