Apricot-Dijon-Glazed Chicken

from Martha Stewart Living, October 2004

8 chicken thighs
Coarse salt & freshly ground pepper
1 jar (12 oz.) apricot jam
2 T. honey
2 T. Dijon mustard

Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.

Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.

Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

*A couple of changes I make - I use boneless, skinless thighs and kind of fold them in half to bake. I reduce the oven temp to 350 and bake for about 25-30 minutes or til done, but still baste every 10 minutes.