From Martha Stewart:
Prep: 5 minutes Total: 50 minutes Ingredients
8 chicken thighs
Coarse salt and freshly ground pepper
1 jar (12 ounces) apricot jam
2 tablespoons honey
2 tablespoons 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.
Haricots Verts with Pecans and Lemon
Prep: 10 minutes Total: 20 minutes Ingredients
1 pound haricots verts or thin green beans, trimmed
1/2 cup pecans
3 tablespoons sherry vinegar
1 teaspoon sugar
Freshly ground pepper
1/4 cup olive oil
1 teaspoon freshly grated lemon zest
Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.
And some roasted red skinned potatoes.
It was super yummy.
Usually I am skeptical about Martha’s recipes cuz they can be overly complex. But these were simple and good.