Spicy Raspberry Glazed Chicken Thighs

🛒 What you'll need (Serves 4):

• 4 bone-in, skin-on chicken thighs
• Salt & pepper to taste
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 cup chicken broth (or white wine)
• 1/3 cup Janet’s Finest Raspberry Jalapeño Compote
• 1 tbsp balsamic vinegar
• Fresh thyme or rosemary for garnish (optional)

🍳 Instructions:

• Preheat & Prep: Preheat oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.
• Sear the Chicken: In an oven-safe skillet over medium heat, add olive oil. Place chicken thighs skin-side down and sear for 5–7 minutes until golden and crispy. Flip and cook for another 2–3 minutes. Remove chicken and set aside.
• Build the Sauce: In the same skillet, lower the heat slightly and add minced garlic. Sauté for 30 seconds. Deglaze with chicken broth or wine, scraping the pan. Stir in Janet’s Finest Raspberry Jalapeño Compote and balsamic vinegar. Simmer for 2 minutes until glossy.
• Glaze & Roast: Return chicken thighs to the skillet, skin-side up. Spoon a little sauce over each piece. Transfer the skillet to the oven and roast for 20–25 minutes, or until internal temp reaches 165°F.
• Finish & Serve: Let rest 5 minutes. Spoon extra sauce over the top and garnish with fresh herbs.

🍽 Serving Ideas:

• Serve with garlic mashed potatoes or wild rice.
• Add roasted Brussels sprouts or green beans for balance.
• Bonus: Pair with a bold red wine or sparkling rosé.