If I had to guess, I started making apricot chicken 10-15 years ago. I first saw it on Rachel Ray’s show, 30-Minute Meals. I recently decided to try a stab at my own version and this is what I came up with! It’s an easy way to throw some flavor and color into your week!
Apricot Chicken
- 4 Bone-in Chicken Thighs
- Salt (to taste)
- 1 Medium Onion (chopped)
- 6 oz Dried Apricots (quartered)
- 2 Cloves Garlic (diced)
- 3 Sprigs Fresh Thyme
- 2 tbsp Balsamic Vinegar
- 3 tbsp Apricot Preserves
- 2 Cups Chicken Stock
- 1 Lime (optional)
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Salt your chicken at least an hour ahead of time.
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Heat a large skillet to medium-high heat (you don’t need to add oil; the chicken has plenty of fat). Add your chicken and brown on both sides – 2-3 minutes.
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Remove and set aside. Add your chopped onion and apricots to the pan, and sautee until onions are soft.
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Add your garlic, balsamic vinegar, apricot preserves and chicken stock. Stir until well combined. Add your chicken and thyme back to the skillet and simmer 30-45 minutes, until chicken is tender.
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Serve over rice or noodles and finish with a little lime juice and zest.