Super-Easy Apricot Chicken

I had issues getting the sauce to thicken at the end.  I’d recommend straining out the onions and apricots and making your own pan sauce.  I think there was too much grease from the chicken and that kept the sauce from thickening, even after I added a cornstarch slurry to it.

from myrecipes.com

  • 12 dried apricots
  • 8 medium chicken thighs (about 2 1/2 lb.)
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 cup chicken broth
  1. Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.
  2. Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.
  3. Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.
  4. Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.
  5. Carefully transfer thighs to a serving dish (they’ll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: