I love apricot jam (especially on a freshly baked croissant)! The hubs suggested we bake some chicken in an apricot glaze, and of course I had to find a way to throw some liquor into my dinner- and Whisky it was!! I personally can't stand whisky, but if you cook off the alcohol, it lends a nice bright sweetness to a sauce.
This dish is super easy to make and while I did brine the chicken for 4 hours in salt water, 2 bay leaves, 3 garlic cloves and the juice and peels of one orange- it would still be great without a brine. Be sure to rinse the brine and pat the chicken dry before browning.
1 tbs butter
1 shallot, diced
1/4 cup Whisky
3 tbs chicken stock
1/2 cup apricot jam
2 tbs dijon mustard
1 tsp paprika
Sea salt to taste
In a pan, melt butter.
Add shallot and cook until softened on medium heat- about 4 minutes.
Add whiskey and cook off alcohol and reduce about 6 minutes.
Add remaining ingredients and simmer on very low heat while you prepare the chicken.
A chef once told me to get a good crispy skin, to pour a generous amount of grapeseed oil in a pan, generously salt and pepper the chook, then add it to the pan skin side down, THEN turn on the heat to medium high to get it crunchy. Takes about 8-10 minutes. If the skin is still sticking to the pan, then it's not crisp and not ready to be flipped. Here I bought a whole organic chicken, cut it into parts and made a rich stock with the wings and back. Waste not want not!
Skillet Potatoes for the hubby. Toss in a little butter and coarse salt before serving. (I steamed them for 20 minutes to par cook them before baking in about 1 tsp olive oil- makes them fluffy inside and crispy outside).
Crisping the skin before glazing makes the skin firmer and not soggy.