Have you hopped on the chicken thigh bandwagon yet? If not, I think this easy recipe might be your one way ticket, no looking back. Like many, I grew up a child of the late 80’s, where fat was considered the devil and Jane Fonda was every woman’s 6:00 am pal. A typical “healthy” dinner consisted of baked chicken breasts with steamed vegetables and a sprinkle of reduced-calorie cheese, a glass of raspberry Crystal Light to wash it down. Oof.
Thank goodness we’ve taken back the roots of cooking AND embraced techniques and ingredients that let real food shine.
These Sticky Apricot Basil Chicken Thighs are a testament to both.
I’ll be honest, chicken thighs seemed a little intimidating before I made them the first time. With skin-on and bone-in, how exactly do I do this? With help from Bon Appetit and my cast iron skillet, juicy chicken with salty, crispy skin was just 20 minutes away.
The most important piece is starting with a smoking hot pan and searing them skin side down to render out the fat, and give the thighs something to “fry” in. Think about it – this is why you love bacon.
And don’t forget to let those babies rest, just like you would with steak. This holds in all the flavor and lets the salt permeate into the meat.
I could have served the finger lickin’ good thighs just like that, but another little trick is making a quick sauce from whatever jam or preserves you have.
I’ve learned that fruit brightens and balances meat really well, working harmoniously together.Ever notice why good restaurant meals are never heavy in one taste and lacking in another?
With little effort thanks to apricot preserves from Cascadian Farm Organic, this basil infused glaze brought this meal from really good to “kick the table” delicious. A quick simmer with minced shallots, white wine vinegar and a little dijon mustard is all it takes.
And if apricot isn’t your favorite, this hot pepper jelly would be an excellent substitution!
Smothered on the crispy chicken after it comes off the pan, a sticky texture with a sweet & savory twist emerges.
I served the chicken with roasted purple cabbage wedges, which I’ve been loving, and I think they almost need their post.
But for a quick method, just cut the core out of the cabbage, slice 1/2 inch thick slices, then coat both sides with olive oil and salt. Roast at 410 degrees F for 30 minutes!