Apricot-Mustard Caramelized Chicken with Rosemary Shallots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Season the chicken thighs on both sides with the salt, black pepper, and sweet paprika.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. Sear the chicken skin-side down for 4 to 5 minutes, until deeply golden. Flip and cook 2 minutes more. Transfer the chicken to a plate.

4. 4

   Reduce to medium heat and add the remaining tablespoon of olive oil to the same skillet. Add the shallots and cook for 3 minutes, stirring, until they start to color.

5. 5

   Add the garlic and chopped fresh rosemary, and cook for 30 seconds until fragrant.

6. 6

   In a small bowl, whisk together the apricot jam, Dijon mustard, apple cider vinegar, and chicken broth. Pour the mixture into the skillet and stir to combine with the shallots.

7. 7

   Return the chicken to the skillet skin-side up, nestling the thighs between the shallots. Spoon a little sauce over the top of the chicken.

8. 8

   Transfer the skillet to the oven and bake for 25 to 30 minutes at 220 °C / 425 °F, until the chicken is cooked through and the sauce has thickened and caramelized around the edges.

9. 9

   Remove the skillet from the oven and let it rest for 5 minutes. Gently stir the shallots through the sauce before serving so they become evenly glazed.

10. 10

    Serve each portion of chicken with shallots and spoonfuls of the apricot, mustard, and rosemary sauce over the top.