Apricot Chicken

Ingredients

• 3 pounds chicken thighs, bone-in, skin-on – patted dry
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp neutral oil
• 12 ounces apricot nectar (canned)
• 0.5 cup beef stock
• 3 tbsp onion – minced
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp sweet paprika
• 1 tbsp cornstarch
• steamed rice – for serving
• fresh parsley – chopped (for serving)

Instructions

1. Heat the oven to 375°F (190°C). Pat the chicken dry, then season all over with the kosher salt and black pepper.
2. Heat the oil in a large skillet over medium-high. Place the chicken skin-side down and cook until the skin is deep golden and some fat has rendered, 6–8 minutes. Transfer chicken to a plate, skin-side up. Pour off excess fat from the skillet if needed.
3. In a bowl, whisk the apricot nectar, beef stock, dried minced onion, onion powder, garlic powder, sweet paprika, and cornstarch until smooth.
4. Arrange the chicken skin-side up in a 9×13-inch (or similar) baking dish. Pour the apricot mixture around the pieces, leaving skins exposed.
5. Bake until the chicken is tender and registers 175°F at the thickest part and the sauce is bubbling and lightly thickened, 35–45 minutes. For extra color, broil 2–3 minutes until the skin blisters and the sauce turns glossy.
6. Rest 5 minutes, then spoon some sauce over the chicken.
7. Serve over steamed rice and scatter with chopped parsley.