Apricot-Dijon Chicken

From Martha Stewart Living
Serves 4

8 chicken thighs
salt and black pepper
1 12 ounce jar of apricot jam
2 T honey
2 T dijon mustard

Pre-heat oven to 425 degrees. Rinse chicken and transfer to baking dish. Season with salt and pepper and set aside.
Bring apricot jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to low; simmer until thickened and reduced by half. (15 min.) Spoon apricot mix over the chicken; spread evenly with a spoon.
Bake chicken, basting with sauce from bottom of the dish every 10 minutes until juices run clear when chicken is pricked. (About 30 minutes.)