Peach preserves give this glaze a sweet, down-home flavor that will have your family asking for seconds.
SERVES 4
This glaze can also be used as a baste on a whole roasted chicken.
8 chicken pieces, rinsed and patted dry
All-purpose seasoning or salt and pepper
2 tablespoons canola oil
½ cup peach preserves
2 tablespoons orange juice
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon Dijon mustard
Kosher salt
Freshly ground black pepper
Preheat oven to 350 F. Rinse chicken and pat dry. Season chicken with seasoning.
In a heavy-bottomed skillet, heat oil and brown chicken on all sides. Remove from heat.
In a small bowl, combine preserves, orange juice, olive oil, garlic, Worcestershire sauce, cayenne, mustard, salt and pepper. Reserve half of the glaze to serve with chicken. Brush chicken pieces with the remaining glaze. Bake, uncovered, for 45 minutes, basting every 15–20 minutes or until the temperature on an instant-read thermometer reads 165 F.
Remove from oven and cover loosely with foil. Let rest for 15 minutes before serving. Serve with reserved glaze.
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