Ingredients
4 bone-in, skin-on chicken breast halves, about 3 lb. total
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
2 Tbs. canola oil
1/2 cup apricot jam
2 Tbs. red wine vinegar
2 Tbs. whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced
Preparation
Brown the chicken
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Make the glaze and bake the chicken Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken.
Bake until the chicken is opaque throughout, about 10 minutes. Divide
