There are lots of variations on this idea of baking chicken (or pork) with an apricot jam and mustard mix. Sometimes there is some maple syrup added as in this version. Recently I ran across recipes in both Dinner: A Love Story: It all begins at the family table and Nigella Kitchen: Recipes from the Heart of the Home (affiliate links).
You can vary the sweetness level by adjusting the mustard and apricot jam easily enough. For contrast, Nigella’s version uses just a tablespoon of jam (but also has ketchup which provides more sweetness and added Worcestershire) while DAL’s version used 3/4 cup of jam to 1 tablespoon mustard. The earlier one I made used equal parts. I was curious about the Worcestershire addition so mostly went with Nigella’s version here, but I increased the jam. I served this with some simple roasted potato wedges and a salad.
Apricot and Mustard Baked Chicken Thighs
- 4 bone-in chicken thighs or drumsticks
- 2-3 tablespoons Worcestershire sauce
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons apricot jam
- 1/2 an onion peeled and chopped
- oil or foil or parchment paper
- Preheat the oven to 400 F and line a baking sheet with foil or parchment paper for easier cleanup or just spread some oil on the pan.
- Mix the Worcestershire sauce, ketchup, mustard, jam and onion in a small bowl.
- Coat each piece of chicken with the sauce so it's well coated on all sides and lay them on the baking pan.
- Dump the rest of the sauce over the chicken.
- Bake for 45 minutes to 1 hour, basting now and then if you remember. (I didn't.)
Do Ahead Notes: You can mix this up the night before or in the morning and marinate the chicken in the sauce.