Fried Chicken with Apricot Bacon Sauce
Fried Chicken
- 3 skin-on chicken thighs
- 1 tsp cayenne
- salt
- pepper
- 3 tbsp butter
- 2 c flour
Line a baking sheet with foil and place thin slices of butter all over. Preheat oven to 425 F and put the baking sheet in the oven so the butter can melt while the oven heats up. Season the chicken with salt and pepper. In a bowl, mix the rest of the dry ingredients (plus 1/2 tsp salt and 1 tsp pepper). Coat the thighs in the dry mixture. Remove the baking sheet from the oven and place the thighs skin-down in the melted butter. Bake for 45 mins, then reduce heat to 375 F and bake for 35 more mins.
Apricot Bacon Sauce
- 3/4 c apricot preserves
- 2 tsp pepper
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp almond extract
- 1/2 tsp cayenne
- turbinado sugar
- 4 slices of bacon
Fry the bacon in a skillet with pepper and a sprinkling of turbinado. Meanwhile, heat the preserves in a small saucepan with the butter until the mixture has reduced to half its original volume. Add the spices and almond extract and reduce to low heat; stir occasionally while the bacon cooks. When the bacon is finished, drain on a paper towel, then crumble into the preserves, stir, and serve over chicken.
