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Categories:Viewed: 83 - Published at: 5 years ago
Ingredients
- 2 teaspoons olive oil or 2 teaspoons canola oil
- 6 skin-on bone-in chicken thighs
- 1/2 cup cider vinegar
- 1/2 cup honey
- 1 teaspoon cayenne pepper
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/2 cup finely chopped pecans
Method
- Preheat the oven to 375 degrees.
- Warm the oil in a nonstick skillet over medium-high heat. Place the chicken thighs in the skillet skin-down. Cook for about 8 minutes, until the skin is browned. Turn and cook for about 3 minutes. Remove the thighs from the skillet with tongs and place in a baking dish large enough to hold them in a single layer.
- Reduce the heat to medium. Add the vinegar, honey, and cayenne to the skillet, stirring up any browned bits, and simmer for 2-3 minutes.
- Combine the cornstarch with 2 tablespoons water in a small dish, stirring to completely dissolve the cornstarch. Stir the cornstarch and water into the sauce in the skillet, cooking for 2-3 minutes until thickened. Add the salt and pecans. Pour the sauce over the thighs in the baking dish.
- Bake for 15 minutes, then spoon the sauce and pecans over the chicken thighs to glaze. Continue baking for 15 minutes, or until the thighs are done.
