Herb-Apricot Chicken

Total Time:
30 min
Prep:
10 min
Inactive:
2 min
Cook:
18 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds chicken breasts and boneless thighs, cut into large chunks
  • Salt and freshly ground black pepper
  • 1/4 cup aged balsamic vinegar
  • 2 cups chicken stock
  • 20 to 24 dried apricots, chopped
  • 5 to 6 sprigs thyme
  • A generous handful fresh flat-leaf parsley leaves, chopped
  • 3 tablespoons chopped chives
  • 1 lemon, 2 teaspoons zest and the juice
Directions

In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

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