Jezebel Chicken

Jezebel Chicken

from allrecipes.com
Dinner
40 min
4 servings
481 kcal / serving

Jezebel Chicken is a Southern favorite that brings together an irresistible mix of sweet, spicy, and savory flavors. Each bite features tender, juicy chicken with perfectly golden, crisped skin—smothered in a playful sauce made from apple jelly, pineapple preserves, horseradish, and mustard.

Ingredients

  • 4skin-on, bone-in chicken thighs, patted dry
  • 1 ½ teaspoonkosher salt
  • ½ teaspoonblack pepper, divided
  • 3 tablespoonapple jelly
  • 3 tablespoonpineapple fruit preserves
  • 2 tablespoonprepared horseradish, or to taste
  • ½ teaspoonground dry mustard
  • ½ teaspooncrushed red pepper
  • 1 largeshallot, finely chopped
  • 2green onions, thinly sliced
  • 1 largegarlic clove, minced
  • 1 cupchicken broth
  • 1 tablespoonunsalted butter, cubed
  • chopped fresh parsley for garnish (optional)

Directions

  1. 1

    Sprinkle chicken evenly all over with salt and 1/4 teaspoon black pepper.

  2. 2

    Arrange chicken skin-side down, in a single layer in a large skillet, and place skillet over medium-high heat. Cook, undisturbed, until skin is crispy and well browned, 6 to 9 minutes. Flip chicken over and cook until golden brown, 4 to 5 minutes, adjusting heat as needed to prevent overbrowning. Transfer chicken to a plate, skin-side up. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. (See Note.)

  3. 3

    Meanwhile, stir together apple jelly, pineapple preserves, horseradish, dry mustard, crushed red pepper, and remaining 1/4 teaspoon black pepper in a small bowl until well combined for Jezebel sauce; set aside.

  4. 4

    Add shallot to drippings in the skillet and cook over medium heat, stirring constantly, until softened and fragrant, about 1 minute. Add green onions and garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in chicken broth, scraping the bottom of the pan to loosen any brown bits.

  5. 5

    Stir prepared jelly mixture (Jezebel sauce) into skillet until combined. Return chicken to the skillet, skin side up. Bring to a simmer over medium heat and cook until a thermometer inserted into thickest portion of chicken registers at least 165 degrees F (74 degrees C), 8 to 10 minutes. Transfer chicken to a large plate. Continue to cook sauce, stirring frequently, until it can lightly coat the back of a spoon and hold a trail when a finger is run through, about 1 minute more.

  6. 6

    Stir in butter, swirling pan until combined, and sauce is glossy.

  7. 7

    Spoon Jezebel sauce over chicken. Garnish with parsley.