Crispy Braised Apricot Chicken

• Gluten free

• Meat

  • 8 Chicken thighs, skin on

• Produce

  • 1 tsp Garlic powder
  • 1 Lemon, Juice from
  • 1 tsp Onion powder

• Canned Goods

  • 1 (10 fluid ounce can Chicken broth

• Condiments

  • 1 cup Apricot jam
  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on saltandlavender.com

Description

Ingredients

• 8 chicken thighs (skin on)
• 1 tablespoon olive oil
• 1 cup apricot jam
• 1 tablespoon Dijon mustard
• 1 (10 fluid ounce) can chicken broth
• Juice from 1 lemon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt & pepper, to taste

Directions

• Pre-heat oven to 350F.
• Add olive oil to a skillet on medium-high heat. Once the oil is hot, add the chicken pieces skin-down. Cook for 8-10 minutes. If the chicken doesnt release easily, let it cook for a little longer. Flip the pieces and cook on the other side for 3-4 minutes. If the oil is splattering all over the place and/or the pan starts to smoke, you may reduce the heat, but keep in mind the pan should be quite hot.
• Remove chicken pieces to a plate and set aside.
• Add the apricot jam, Dijon mustard, chicken broth, lemon juice, onion powder, garlic powder, smoked paprika, and salt & pepper to the skillet. Increase heat to high and boil for a couple of minutes, while stirring, until everything is combined.
• Add the chicken back in (skin side up) and place skillet in the oven, uncovered, for 45 minutes.
• Serve immediately. Delicious with mashed potatoes!