Here’s another great recipe from The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families I did this with thighs but you could easily use any bone-in chicken pieces, of course. She called for split chicken breasts and thighs, which tend to cook a little faster so I just left my thighs in the oven a bit longer. Also, I have not yet tried this, but I think this would be a fantastic way to freeze chicken pieces. Just put the sauce and chicken pieces in a freezer bag and freeze. Thaw and dump in a baking dish to bake. Notice that the recipe is basically equal parts apricot jam, Dijon mustard, maple syrup or honey, plus some tarragon or sage, and a sprinkle of paprika, so it’s very easy to adjust for more or less. I’ll put the quantities she gave below, but I just eyeballed everything to cut it in about half last night since I was only cooking 3 chicken thighs. It was great. Even the child who thinks of chicken as a last resort loved it.
8-10 bone-in chicken pieces
1/3 cup apricot jam
1/3 cup Dijon mustard
1/3 cup maple syrup (or honey says the recipe)
1/4 cup white wine
1 tsp dried tarragon or sage
paprika to taste (we like lots!)
Preheat the oven to 350.
Put your chicken parts in a baking dish. Mix up the sauce and pour over the chicken, turning the chicken pieces to coat. End with the chicken skin side up, then sprinkle paprika over the chicken.
Bake until done, about 45 minutes to an hour.
I served this with orzo and asparagus.0