Honey-Pecan Chicken Thighs

1. 1

   Preheat the oven to 375 degrees.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.