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.
Maple Dijon Chicken Thighs
- 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
- 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.