Chicken Thighs in Apricot Port Mustard Glaze with Winter Squash Polenta

Yet another of Elle's wonderful recipes. It's a lovely way to remember her talent in the kitchen and if you haven't ever visited her blog, you should.
The flavors in the glaze are delicious; I'll be making this again. I used bone in thighs, just cooked them a bit longer.

Chicken Thighs in Apricot Port Mustard Glaze with Winter Squash Polenta
Adapted From 
 Elle's New England Kitchen

Serves 4.

1 pound boneless, skinless chicken thighs
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
1/4 cup apricot preserves
1/4 cup ruby port wine
2 teaspoons Dijon mustard

Sprinkle the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear on both sides for about 6–7 minutes per side. Remove the chicken from the skillet, add to a plate, and set aside. Add the remaining oil to the pan and add the garlic. Sauté the garlic on medium heat for 1 minute. Mix together the preserves, port, and mustard and add to the garlic. Lower the heat and simmer for 2 minutes. Add back the chicken, nestle the chicken in the sauce, and cook on low heat for 1–2 minutes.

Winter Squash Polenta

4 cups water
1 cup coarse polenta
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup thawed frozen winter squash puree ( I had some fresh acorn squash and used that)
1 tablespoon pure maple syrup
Garnish: ¼ cup grated fresh Parmesan cheese

In a medium saucepan, bring the water to a boil. Add the polenta, salt and pepper and whisk on medium-low heat until the polenta is thickened and comes away from the sides of the pan, about 15 minutes. Add in the winter squash and maple syrup. Season to taste with salt and pepper. Garnish with the Parmesan cheese.


  1. Hi Barbara, what a beautiful sauce you made for this chicken dish, and the polenta sounds divine.

  2. I love chicken and am always on the lookout for new recipes. This sounds really good.

  3. Hi Barbara!
    I love that port in included with the apricot preserves in this delicious sounding recipe. I would never think to add it. Thank goodness Elle did and you shared!

    The Polenta is the star for me today though. Squash Polenta, oh yea!!! Thanks for sharing, Barbara...

  4. This is a fabulous combination and tasty dish!



  5. Barbara I love the colour of this plate!

  6. The sweet glaze must go so well with the chicken, it looks like a delicious dish :D

    Choc Chip Uru

  7. Your glazed chicken thighs over the creamy polenta look warm and comforting this morning with a bit of chill in the air. I love the addition of port. We add port to many dishes and always have a bottle on hand.

  8. Since you rarely find chicken breast of my table and since I'm a chicken thigh fan, I love this recipe. Pinned to try soon. Thanks Barbara.

  9. This is so tasty! That glaze looks fantastic and goes really well with the chicken. Thanks for sharing, Barbara.

  10. I'm not a polenta person, but I am definitely trying the chicken!

  11. I love sweet chicken dishes!

  12. The glaze sounds wonderful. I'll have to check out Elle's blog - sounds like she might have some recipes I'd love. Gorgeous recipe!

  13. I don't eat much chicken and the Knight saw the title of the post and announced I need not try this one. Oh well. So much for that idea! I thought it was a chicken recipe I might try...



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