Apricot Chicken

If you see apricots at your local farmer’s market, you must get them and make this wonderful dish. The spices give this dish layered depth. I prefer Frank’s which kicks the whole thing up a bit. My husband likes a Gluten Free handcrafted beer or ale with it.

Apricot Chicken

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Rosemary, Tabasco, and especially cinnamon really brighten up the flavors of this chicken dish and make the dish more interesting. You will love it served with rice or some egg...

Apricot Chicken

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
6	60minutes

Servings	Prep Time
6	60minutes

Rosemary, Tabasco, and especially cinnamon really brighten up the flavors of this chicken dish and make the dish more interesting. You will love it served with rice or some egg noodles.

• Course Chicken and Poultry, Dinner

Ingredients

• 1 1/2 pound apricots roughly chopped, pits removed and discarded
• 1/4 cup Sugar
• 2 Tbsp. Cider Vinegar
• 1 Tbsp. Unsalted butter (can substitute olive oil)
• 3 Tbsp. olive oil
• 2 pounds Chicken Breasts skinless, cut into pieces
• salt
• 1 Onion small onion, chopped
• 2 cup Chicken Stock broth (gluten-free, of course!
• 1 Tbsp. Rosemary chopped, fresh
• 1 tsp. Cinnamon
• 2 tsp. Tabasco or Franks (you can add more if you like)
• Black pepper to taste

Servings:

Course Chicken and Poultry, Dinner Ingredients 1 1/2 pound apricots roughly chopped, pits removed and discarded 1/4 cup Sugar 2 Tbsp. Cider Vinegar 1 Tbsp. Unsalted butter (can substitute olive oil) 3 Tbsp. olive oil 2 pounds Chicken Breasts skinless, cut into pieces salt 1 Onion small onion, chopped 2 cup Chicken Stock broth (gluten-free, of course! 1 Tbsp. Rosemary chopped, fresh 1 tsp. Cinnamon 2 tsp. Tabasco or Franks (you can add more if you like) Black pepper to taste Servings:

Instructions

1. Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2. In a large sauté pan, heat the butter and one tablespoon 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.
3. Add the remaining two tablespoons of oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6. Add the cinnamon, rosemary and Tabasco and season to taste. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice or egg noodles.

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