Delicious Apricot Chicken Recipe

Every year about this time we are flooded with fresh apricots from our next-door neighbor's tree. And every year I tell myself I'm going to make a chicken dish with them, but never navigate to it. Instead, we'll make apricot jam, apricot cobbler, apricot tart, or simply eat them directly. Lastly this year, we've explore apricot chicken and I'm rather please with the results. The additions of rosemary, Tabasco, and especially cinnamon really brighten up the tastes and make the dish more intriguing than you would anticipate. We served it over rice, but it would be likewise pretty good with some egg noodles.

Apricot Chicken Recipe

If you do not have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Slice up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (avoiding actions 1 and 5).

Ingredients

• 1 1/2 pounds apricots, roughly sliced, pits removed and discarded
• 1/4 cup sugar
• 2 Tbsp cider vinegar
• 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
• Salt
• 1 Tbsp unsalted butter (can sub olive oil).
• 3 Tbsp olive oil.
• 1 chopped onion.
• 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free).
• 1 Tbsp sliced fresh rosemary.
• 1 teaspoon cinnamon.
• 2 teaspoons Tabasco or other hot sauce (you can add more if you like).
• Black pepper.

Method

• Place the sliced apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next action.
• In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, spray salt over it. As soon as the chicken is browned, eliminate the pieces from the pan to a bowl and reserved.
• Add the remaining oil to the pan and sauté the onion until it starts to brown. As the onion cooks and releases moisture, utilize a flat edged spatula or wood spoon to remove the browned bits from the chicken (called fond) from the bottom of the pan.
• Once the onions have actually browned a bit, include the chicken stock and lower the heat to medium.
• Put about 2/3 of the apricots, together with any juice they have actually quit, into a mixer and mix into a purée. Put the purée into the pan with the chicken stock and onions.
• Add the cinnamon, rosemary and Tabasco and taste. You might need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
• When you prepare to serve, put the chicken and the staying apricot pieces into the pan and simmer carefully for 5 minutes.

Serve hot with rice.

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