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Jezebel Chicken Thighs Recipe
Jezebel Chicken Thighs Recipe photo by Taste of Home
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Jezebel Chicken Thighs Recipe

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This easy-to-prepare, sweet and spicy baked 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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

1 chicken thigh with 2 tablespoons sauce: 380 calories, 19g fat (5g saturated fat), 82mg cholesterol, 474mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 23g protein.

Directions

  1. Sprinkle 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.
  2. In 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.
  3. To serve, spoon sauce over chicken; sprinkle with remaining green onions. Yield: 4 servings.
Originally published as Jezebel Chicken Thighs in Simple & Delicious February/March 2017

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Jezebel Chicken Thighs

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MY REVIEW
annrms User ID: 2649709 264578
Reviewed Apr. 12, 2017

"We enjoyed this tasty and easy to make recipe. Love the sweet and spicy taste of the sauce. I used 8 thighs, but used the amount of sauce called for in the recipe. I did not use the oil; instead, I browned the thighs in a non-stick skillet. I drained all but 2 tablespoons of the fat instead of using all of it. I also seasoned the thighs and let them sit in the refrigerator before cooking. I used sugar-free apricot jam and freshly made horseradish instead of horseradish sauce to save on the calories. Will make this recipe again."

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