Razzle-Dazzle Chicken Thighs
INGREDIENTS
- 8 chicken thighs
- 1 Tbsp oil
Sauce
- 3/4 c chili sauce
- 1/3 c seedless raspberry preserves
- 1 Tbsp packed brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp cider vinegar
- 1 tsp Worcestershire sauce
PREPARATION
- Brown chicken in oil over medium-high heat, 8-10 minutes. In batches if the pieces don't fit comfortably.
- Place thighs in crock pot. Cover and cook on LOW for 6-7 hours.
- About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
- Drain excess liquid from crock and pour sauce over chicken. Cook 10-15 minutes longer.
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JMagGuthrie - 30 May 2014
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Topic revision: r1 - 2014-05-30 - JMagGuthrie