I made this mayhaw glazed chicken last week and it was *so* good. Just wonderful. And sooo easy.
This is based on a recipe in the October 2004 issue of Martha Stewart Living for apricot-dijon-glazed chicken, but I thought I could make it my own by using a local fruit, like mayhaw jelly. I had a small jar of it in the pantry, so I gave it a try — perfect. Mayhaws grow mostly in Georgia, Alabama, Mississippi, and Louisiana so it’s in most grocery stores here, but if you live far away, there are places you can order it online and have it shipped. Of course, if you don’t live here in the South, you probably have some other wonderful local fruit that would be good.
Oh! And I used some honey I bought from the Pond Store (601.888.4426) in Pond, Mississippi (about 15 minutes from Woodville). The very, very nicest lady, Liz Chaffin, runs it. The present store has been there since 1881. Inside the store she has a dollhouse that her uncle or cousin or ?? made for her, and here are some pictures of the interior:
Okay…back to the chicken…
4 pieces chicken
1 small jar mayhaw jelly
2 tbsp honey
2 tbsp Dijon mustard
Preheat the oven to 425*. Wash off chicken pieces, dry, and arrange them in a baking dish. Sprinkle with salt and pepper.
In a small saucepan, bring the jelly, mustard, and honey to a boil then reduce the heat to medium-low and simmer for about twenty minutes so it’s thickened. Spoon this mixture over the chicken pieces, and place the baking dish in the oven.
Every ten minutes or so, baste the chicken with the juice from the bottom of the baking dish. The chicken should be cooked through at 30-35 minutes.