Jezebel Chicken Thighs
This easy-to-prepare, sweet and spicy chicken dish is a quick favorite that we make throughout the year. Tender and moist, it's a filling dish for busy weeknights. —Judy Armstrong, Prairieville, Louisana
Ingredients
- 4 bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup apricot preserves
- 1/4 cup chicken broth
- 1 to 2 tablespoons horseradish sauce
- 4 green onions, sliced, divided
Directions
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1Sprinkle chicken with seasonings. In a large nonstick skillet, heat oil over medium-high heat; brown chicken on both sides, beginning skin side down. Remove from pan, reserving drippings.
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2In same pan, saute shallot and garlic in drippings over medium-high heat until tender, 1-2 minutes. Stir in preserves, broth, horseradish sauce and half of the green onions. Add chicken; cook, covered, over medium heat until a thermometer reads 170°-175°, 10-12 minutes.
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3To serve, spoon sauce over chicken; sprinkle with remaining green onions.
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