Monday, September 12, 2011

Apricot Chicken



My husband and I really enjoyed this dish.  Honestly, the kids didn't love it, but they ate it without complaint.  The flavor was very vibrant and it was like a orange chicken type dish.  A sweet, tangy glaze and very tender chicken.   Not to mention, a very easy dish to prepare.  Came together quickly and a nice change from the mundane!


adapted from Rachael Ray


  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 2 pounds chicken boneless skinless breast, cut in bite size pieces
  • Salt and pepper
  • 1/2 large red or sweet onion, chopped
  • 2 tablespoons cider or white wine vinegar
  • 12 dried pitted apricots, chopped (I used 4-5 dried peaches)
  • 1 1/2 cups chicken stock
  • 1 cup apricot all fruit spread or apricot preserves
  • 3 tablespoons chopped flat-leaf parsley, for garnish
  • 1-2 TBSP cornstarch


Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Reduce heat and simmer 5-10 minutes or until chicken is cooked through.  Remove chicken and sprinkle cornstarch over sauce and whisk until thickened (3-4 minutes).  Pour over chicken.  Serve chicken with a sprinkle of chopped parsley.  Serve over pasta or rice.

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