Photo: Herb-Apricot Chicken Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By llsasjaspers
on March 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am positive everyone thought I was the worst cook ever after tasting that, I am sorry but that was the first rachel ray recipe I tried and I will not try another, the taste was awful.Stick with emeril lagasse and paula dean, now THEY know how to cook!
By FL mom baking
Davie, FL
on December 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I added some red pepper flakes & fresh garlic as other reviewers suggested, which added dimension to the flavor. Also, I started with just 1 1/2 cup of chicken stock, which was sufficient for 6 chicken breasts. I liked the taste with the revisions I made. But the apricots didn't "melt" down. They remained as hard chunks. Based on the previous reviews, I think instead of adding dried apricots, apricot preserves would work better. The preserves would melt and there would be an apricot flavor though out.
By paula.a.teichne...
Chicago, IL
on December 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I saw this on TV yesterday, so I thought I would try it. Big mistake. I can't understand how anyone could think this recipe is good. I did follow other reviewers suggestions of using less chicken stock, but that wasn't the problem. The problem was that it had no taste other than lemon, and it really was just not good! Neither my kids nor my husband liked it! Although it was super easy to make, I would pass on this for sure!
Read all 48 reviews