Apricot Chicken

One of our favourite chicken recipes. Lots of complex flavors going on. Fairly simple and fast for a weeknight meal, but also a good anchor for a fancy meal.

Yield:
4 servings
Category:
Chicken & Other Birds
Cuisine:
Canadian
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min

INGREDIENTS:

  • 8 dried apricots, cut into thirds.
  • 1/3 cup apricot jam
  • 4 boneless, skinless chicken breasts or large boneless chicken thighs
  • 1/4 cup blending or all purpose flour
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cups chicken stock or 1 1/2 cups stock and 1/2 cup white wine
  • 1 tablespoon chopped fresh rosemary or tarragon
  • 1/2 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chopped parsley for garnish

DIRECTIONS:

  1. Cover the chicken pieces with a Ziplock bag or plastic wrap. Pound with a meat mallet, heavy skillet or other blunt object until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow dish. Dredge the chicken. In a large sauté pan, heat the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
  2. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a spatula or wooden spoon to scrape off the fond ( browned bits) from the bottom of the pan.
  3. Next add the wine (if using) and cook for about a minute. Then add the chicken stock and lower the heat to medium. Mix a tablespoon of flour with a little water. Add the mix to the pan and stir in for about 2 minutes.
  4. Put the dried apricot pieces, apricot jam, chopped rosemary, cinnamon, and Tabasco sauce into the pan. Stir again to blend. Return the chicken to the pan and turn to coat with the sauce. Cook until the chicken registers 160 F.
  5. Serve the chicken topped with the sauce and parsley.

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