- Meat and poultry
- Popular chicken
- Apricot chicken
This simple to prepare chicken in apricot sauce is wonderful served alongside some boiled rice and green veggies. Easy to prepare for a midweek supper, serve with some crusty bread to mop up the juices.
2 people made this
- 500g skinless, boneless chicken breast fillets, diced
- salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 150g carrots, sliced
- 75ml white wine
- 1 tablespoon fresh thyme, chopped
- 100ml hot chicken stock
- 2 tablespoons apricot jam
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Season chicken with salt and pepper. In a large saucepan heat 1 tablespoon olive oil over high heat and brown chicken on all sides for 10 minutes. Remove from the pan and set aside.
- Add the remaining olive oil to the same pan and cook and stir the onion, garlic and carrots, until carrots are firm to the bite. Pour in white wine, add thyme, simmer and reduce to half.
- Place chicken (and any liquid) back into the saucepan, pour in hot chicken stock, cover the pan and simmer over medium heat for 10 minutes.
- Take chicken out of the pan and keep warm. Stir in apricot jam and cook sauce stirring frequently until reduced to desired consistency. Warm chicken in the sauce and season with salt and pepper to taste.
Reviews & ratingsAverage global rating:(1)
- 3 ½ ounces dried apricots
- 4 skin-on boneless chicken breasts (9 ounces each)
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 large onion (diced)
- 1 garlic clove (thinly sliced)
- 2 thyme sprigs
- 1 bay leaf
- ½ cup dry white wine
- 1 ½ cups chicken stock
- 2 tablespoons apricot preserves
- 1 tablespoon unsalted butter
Preheat the oven to 350°. In a bowl, cover the apricots with hot water and let stand until soft, about 15 minutes drain.
Meanwhile, dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes. Flip and cook about 3 minutes longer. Transfer the chicken to a baking sheet and roast for about 14 minutes.
Add the onion, garlic, thyme and bay leaf to the skillet. Season with salt and cook over moderate heat until the onion is tender. Add the wine and boil until reduced by half, scraping up the browned bits in the skillet. Add the chicken stock, apricots and apricot preserves and bring to a boil. Cook over high heat until the sauce thickens. Off the heat, swirl in the butter until melted. Discard the thyme sprigs and bay leaf. Season the sauce with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.
Chicken with Peach Apricot Sauce
This sauce is tangy, sweet and savory at the same time. A weeknight gem that jazzes up chicken or pork!
- 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
- Olive Oil
- Salt And Pepper
- 1 whole Shallot, Chopped
- ¾ cups Chicken Stock
- ⅔ cups Peach And Apricot Preserves
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Hot Sauce
- ½ teaspoons Ground Ginger
Note: I used Smucker’s Orchard’s Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves. I prefer this line because it contains all-natural ingredients. Look for it in the regular jelly aisle.
Heat a grill or grill pan to medium-high heat.
Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper. Grill chicken breasts until cooked through, about 5 – 8 minutes depending on how thin you pounded them.
While the chicken is grilling, get started on your sauce. Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat. Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger. Season with a touch of salt and pepper. Bring mixture to a boil and then let simmer while chicken finishes cooking.
- 1 (12 ounce) jar apricot preserves
- ¼ cup prepared Dijon-style mustard
- 1 teaspoon curry powder
- 4 skinless, boneless chicken breast halves
- 1 cup coarsely chopped cashews
Preheat oven to 375 degrees F (190 degrees C).
Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.
Mix all the ingredients (from the recipe below) in a large bowl and marinade for at least 1 hour or overnight. Bake at 350 degrees for 20-25 minutes or until chicken is fully cooked. Cook the remaining marinade in a nonstick saucepan on the stovetop until it thickens. Brush it on the baked chicken, prior to serving.
I don’t recommend it in this meal because fresh apricots release a lot of water, when they are cooked and it takes longer to evaporate extra liquid and thicken the sauce.
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Chicken Nuggets: A Reality
But take heart! First of all, having a box of frozen chicken nuggets in the freezer is hardly shameful, it’s downright smart! I once wrote an article where I had to test and taste and compare over 50 kind of frozen and refrigerated chicken nuggets. Yes, it was pretty much as terrifying as it sounds, but there are some good ones out there. Bell & Evans was the winner, back then, and they are still high on the list of deliciousness.
So, no shame in having a box of nuggets/fingers/tenders on hand. No shame at all. But no, we don’t want to feed our children a steady diet of packaged chicken nuggets.
But a homemade chicken finger, here and there is a thing of joy. Real chicken breasts, nicely sliced with a flavorful panko-crust and a sweet and tangy dipping sauce? I surely see no reason for mea culpas here.
Mixing the Panko bread crumbs with a bit of olive oil allows them to form a crispy fried-tasting crust in the oven. And yes, these are baked, so less oil.
For a chance of pace, you can switch up the dipping sauce. This Sriracha Sauce would be excellent.
Grilled Chicken Sandwich with Apricot Sauce
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.
Happy anniversary week! I have lots of fun things planned, including recipes, awesome giveaways, and a Jupiter Jump! Go ahead and kick off your shoes.
I&rsquom starting off the fun with this yummy sandwich, inspired by the wonderful Sara Moulton, whom I used to watch on TV as I was gestating and lactating back around the year 2000. I remember seeing her make a dish that involved rolling a chicken breast around sage leaves and apricot preserves&mdashand I think goat cheese was also involved&mdashand baking it in the oven. Anyway, even though I was too busy keeping all my bodily processes functioning to make that particular dish, I thought it looked just divine. And it introduced me to the magic of pairing chicken and apricot together. Yum!
Yesterday I examined the contents of my kitchen and wound up with a small pile of things I needed to use: a couple of raw chicken breasts, a loaf of sourdough bread, and a bunch of baby spinach (I&rsquod used some last week to make the tomato-blue cheese pasta dish.) Realizing I had a full jar of apricot preserves in the pantry, I dug deep and found the Sara Moulton within me&hellipand whipped up this sandwich, which seriously made my skirt fly up.
To my horror, it appears some small, brown, fluffy creatures with white round tails (Rabbits from Hell) have decided to help themselves to the sage I&rsquove been growing for the past month. Savages. So I used fresh chives instead. But just throw in any ol&rsquo herb you have handy.
Rabbits. They&rsquore just adorable. Until they eat my sage. And then they&rsquore toast.
Start with boneless, skinless chicken breasts, trimmed of fat. You can marinate them in a storebought marinade if you have the time (I didn&rsquot), or you can just sprinkle with a little salt and pepper.
Place each breast between two pieces of waxed paper or plastic wrap.
Pound with a heavy iron skillet or mallet to flatten a bit. We&rsquore not trying to get the breast paper thin just evened out so that the meat is all of equal thickness.
Drizzle a little olive oil on a hot grill pan and throw on the chicken. Drizzle olive oil on the top.
Grill the chicken until it&rsquos cooked all the way through, then remind yourself to try to find someone on earth who will drive out to your house and fix the ventilation system on your stove, which has been broken for approximately ninety years.
I keep putting it at the bottom of my priority list.
The list is covered with a thick cooking soot at this point.
About the grilled chicken. If you&rsquore one of those lucky people in the world that lives in civilization, you can find already grilled chicken breasts at delis and grocery stores. Pick &rsquoem up! They&rsquoll work just fine.
Either way, you want the chicken to be refrigerated/cool. So feel free to grill the chicken well in advance.
Unless you&rsquore me and do everything in your life at the last minute, including shower.
The sauce for the sandwich is simple: equal parts apricot preserves, Dijon mustard, and mayonnaise.
Oh, and please use caution: If you bring Miracle Whip anywhere near this sandwich, a siren will go off.
Mayonnaise = good. Miracle Whip = bad.
Please remember this piece of wisdom, my friends!
Throw the ingredients into a bowl. (Hint, if you have any jalapeno jelly on hand, throw some in! Or you could dice up a little fresh jalapeno, too&mdashspice is really nice here!)
Until it&rsquos totally combined. Taste it and add more of whatever you like&mdashagain, if you like spice, add some jalapeno or even a couple dashes of cayenne pepper.
Here&rsquos where the chives come in. Again, I had planned to chop up a little sage instead&hellipbut it wasn&rsquot meant to be.
Coconut Chicken with Apricot Sauce
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Calories per serving: 689
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- 4 Pounds chicken wings, tips removed, and cut at the joint
- 1 Teaspoon kosher salt
- 3/4 Cups apricot preserves
- 2 garlic cloves, mashed
- 1 Tablespoon chopped fresh ginger
- 1/4 Cup soy sauce
- 1/2 Teaspoon red pepper flakes
- Juice from one lime, about 2 tablespoons
- 1 Tablespoon balsamic vinegar
- 1/2 Teaspoon cumin
- 2 Tablespoons chopped chives
- Fresh lime wedges, for garnish
Heat grill to medium high.
In the bowl of a food processor (small if available), combine preserves, garlic, ginger, soy sauce, red pepper flakes, lime juice, vinegar, and cumin process until smooth.
Place wings on the grill and cook for 8-10 minutes.
Turn, and grill for another 5-6 minutes.
With a pastry brush or spoon, brush the sauce on the wings.
Cook for about 1 minute, and turn.
Repeat on other side of wings.
Cook for another 1 minute.
Wings should register 170º F when tested with an instant read thermometer.