Apricot Chicken

Name: Apricot Chicken
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams apricots, pits removed and cut into 3/4 inch pieces; 59 milliliters sugar; 2 Tbsps cider vinegar; 907 grams boneless, skinless chicken breasts, cut into 1 to 2-inch pieces; 1 serving Salt to taste; 1 Tbsp unsalted butter (or substitute with olive oil); 3 Tbsps extra virgin olive oil; 355 milliliters onion, chopped (about; 473 milliliters chicken stock; 1 Tbsp chopped fresh rosemary; 1 teaspoon cinnamon; 2 teaspoons Tabasco or other hot sauce (or more to taste); 1 serving Black pepper to taste; 2 Tbsps chopped fresh parsley (for garnish)

Apricot Chicken is a gluten free main course. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 389 calories, 36g of protein, and 14g of fat. This recipe serves 6. If you have rosemary, chicken breasts, cider vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Marinate the apricots: In a large bowl, stir the apricots, sugar, and the vinegar together. Lit sit while you brown the chicken in the next step.

Ingredients you will need

Apricot

Whole Chicken

Vinegar

Sugar

Equipment you will use

Bowl

Brown the chicken in butter and olive oil: In a large sauté pan over medium-high heat, heat 1 tablespoon of butter and 2 tablespoons of the olive oil until hot.

Ingredients you will need

Olive Oil

Whole Chicken

Butter

Equipment you will use

Frying Pan

Working in batches to keep from crowding the pan, brown the chicken pieces on each side. As the chicken cooks, sprinkle with salt. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

Ingredients you will need

Chicken Pieces

Whole Chicken

Salt

Equipment you will use

Bowl

Frying Pan

Add the remaining 1 tablespoon of oil to the pan and sauté the onions until they begins to brown.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

As the onions cook and release moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. If the pan becomes dry, add water, a tablespoon at a time to help release the onions from the bottom of the pan.

Ingredients you will need

Whole Chicken

Onion

Water

Stock

Equipment you will use

Wooden Spoon

Spatula

Frying Pan

Add the chicken stock: Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

Ingredients you will need

Chicken Stock

Onion

Purée the apricots: Set aside 1 2/3 cups of the apricots for the finished dish. In a blender purée the remaining apricots, along with any juice they have released.

Ingredients you will need

Apricot

Juice

Equipment you will use

Blender

Pour the purée into the pan with the stock and onions.

Ingredients you will need

Onion

Stock

Equipment you will use

Frying Pan

Simmer the sauce: Stir the cinnamon, rosemary and Tabasco into the sauce. Bring the sauce to a simmer, then lower the heat and gently simmer for 10-20 minutes, or until the sauce thickens slightly. Taste and add black pepper to taste and add more salt and Tabasco if needed.

Ingredients you will need

Black Pepper

Cinnamon

Rosemary

Tabasco Sauce

Sauce

Salt

Finish the dish: Just before serving, add the chicken and the reserved apricot pieces to the pan. Simmer gently for 5 minutes, or until the sauce is hot and the chicken is cooked through.

Ingredients you will need

Apricot

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Sprinkle with chopped parsley and serve with rice or egg noodles

Ingredients you will need

Egg Noodles