Apricot Chicken

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I didn't add the onions and I thickened the preserves and chicken broth to create a glaze, my family LOVED it!

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After reading some of the reveiws I was very worried about cooking this tonight, but it turned out great! I decreased the stock to 1 1/2 cups and it was fine, I served it over noodles and the noodles absorbed the sauce and it was good! Next time I think I will add red peppers to the oil first to give it some heat, think it will balance it out!

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This recipe was quick & easy, and my family loved it! My daughter is on a very restrictive diet and this recipe was easy to make work. After reading several of the reviews, I made a couple of modifications. I only used about 1/2 of an onion and cut it into slices, because my daughter thinks (haha she does not like onion, and the slices are easier to pick out. Based on some of the reviews, I only used 1 cup of organic chicken broth. The sauce was still very thin, so I added a couple of tablespoons of tapioca starch mixed with a little water, and it thickened up very nicely. I had to use tapioca starch because my daughter can not have corn, but I think it is probably a better thickener for a fruit sauce than corn starch because it does not make the sauce cloudy. I also used dried fruit bits instead of apricots because that's what I had on hand. I used an organic apricot spread that does not contain refined sugar. I served it over rice, and was very happy with the outcome.

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Just wanted send a tip. I have made this dish many times and you have to pay close attention to the what pan size she says to use. She will say large pan or medium pan. If there is not enough surface area, you know how long it takes a pot of water to boil, same thing its going to take a long time for the sauce to thicken up. I love this dish its yummy!!!

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This is the 3rd RRay recipe I have tried and the last. Although the flavor was pretty good, I had to drastically change the cook times and add a thickener to salvage the meal. This has been the case in every one of her recipes that I have tried. I am not a chef, but I can hold my own in the kitchen. I followed the amounts precisely but common sense told me the chicken would get way overdone, so I took it out after adding the stock and apricots. Then I let that all cook a while, but it never thickeened. I added a little cornstarch to thicken and then put the already overcooked chicken back in.
Seems to me, someone should be testing the recipes first to make sure they are acceptable for consumption.

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On Rachael Ray's official website, only one cup of chicken stock is used instead of two. I haven't tried this recipe yet, but it looks good. I might add some Wishbone Russian Dressing and some pineapple chunks -- well one could go crazy with sweet & sour. I have Ms. Ray's book and am having some luck with her recipes. Hope this helps. Julie in Manassas VA

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Honestly, if I could give this recipe less than one star, I would. I'm FURIOUS.
I am not a professional chef, however, I am also not a novice in the kitchen. I LOVE to cook and do it well. I followed this recipe step by step, measurement by measurement, and it still came out like Apricot soup with bland pieces of chicken that seem to have been poached by the chicken stock. The sauce never reduced, even after having made a roux to thicken it. This is definitely a waste of time, and money. Rachael Ray, I love you, but this recipe does NOT deserve four stars...

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I made this wondering if I would end up with soup like some other reviewers did.... and yes when the dish was suppose to be finished it looked like chicken soup. I simmered it for a bit without the cover off thinking that may help. It didn't really help. I finally ended up adding some corn starch and that did the trick. My 7 year old liked it and my 4 year old loved it (went back for seconds. I would make this again but would probably reduce the amount of chicken stock and be prepared with the corn starch.

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I don't know if my expectations were set too high or what, but this dish did not look or taste like what RR had instructed in her recipe or the video. I added the 2 cups of chicken stock (let it simmer for 10-15 minutes and it didn't reduce so I was left to drain the pot in order to serve this on a bed of brown rice. By the look of the photo it seemed like it was going to be this delicious Asian infused topping that would work either by itself or on top of noodles or rice--not so much. I ended up with colorless chicken and over boiled apricots. The taste of apricot was there which was good, but I was hoping that it would have more of a sauce-like consistency to it. I LOVE to cook so this wasn't my first rodeo in the kitchen, so I don't know what happened. Congrats to those that were able to make it work, but I'm going to have to rate this a "YUM-NO." Sorry RR.

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I used homemade apricot jam and it was excellent. I followed the recipe, and the sauce reduced well and was not soupy at all, more lke a top restaraunt dish! I did use plain old dried apricots. The daughter & son in law loved it!