Apricot and Mustard Chicken Recipe

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Category		Entrees - Maindishes
Sub Category		Quick Meals
Servings		4
Preptime		1½ hour
Wine/Beverage Recommendations		Van Loveren Chardonnay

Ingredients

	8 Chicken Thighs, bone in, skin off
	2 Tbsp (30ml) wholegrain mustard
	1 Tbsp (15ml) prepared English mustard
	1 can (400g) Apricots in fruit juice, drained and quartered
	½ cup (125ml) reserved Apricot Juice
	1 Tbsp (15ml) Reduced-sugar or low-GI marmalade
	½ cup (125ml) Chicken Stock (1 Tbsp - 15ml stock powder)
	1 Tbsp (15ml) Thyme, Sage or Rosemary leaves
	Salt and milled Pepper


Instructions


Preheat oven to 180°C. Wipe chicken pieces with a damp cloth and place in a snug baking dish. Avoid using too big a dish.


Mix all basting ingredients together and pour over chicken. Cover tightly with foil and bake for 30 minutes.


Remove foil, baste chicken, cover and cook for a further 20 minutes. Season.




Serving Suggestions

Serve with a salad and lightly crushed baby potatoes in their skins.

Originally Submitted 6/23/2010

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