I saw a recipe for Apricot Chicken in the current issue of Family Circle magazine. Their recipe involved apricot preserves which is not SCD legal and also a grill, which I don’t have. But I did have chicken parts on hand, dried apricots, and a Dutch Oven, so I thought, why not give the recipe a try that way? I’m happy to report that not only did it come out great, but it was way better than I expected it to be. The flavor combination of the apricots, mustard, and chicken totally rocked. The sauce was so delicious, I could have drank it! LOL.
Apricot Chicken
Ingredients
Chicken parts (I used a package of 4 thighs and 4 drumsticks)
1 cup water
1/2 C chopped dried apricots
1 TB honey
1 tsp ground mustard
3 TB cider vinegar
On top of the stove, heat a Dutch Oven or heavy pot to medium high. Add chicken parts, skin side down, and sear for about 3 or 4 minutes, until nicely browned. Turn parts over and sear the other side for another 3 or 4 minutes. Add apricots, water, honey, mustard, and vinegar. Stir to combine. Partially cover (leave about a half inch opening on the pot to allow the liquid to evaporate and sauce to thicken as it cooks. I like to rest the handle of a wooden spoon under my pot’s lid. It props up one side and allows the steam to escape), reduce heat to medium low and simmer for about 40 minutes until the chicken is cooked and the liquid has reduced to a thick glaze. Serves 4.
I saw a recipe for Apricot Chicken in the current issue of Family Circle magazine. Their recipe involved apricot preserves which is not SCD legal and also a grill, which I don’t have. But I did have chicken parts on hand, dried apricots, and a Dutch Oven, so I thought, why not give the recipe a try that way? I’m happy to report that not only did it come out great, but it was way better than I expected it to be. The flavor combination of the apricots, mustard, and chicken totally rocked. The sauce was so delicious, I could have drank it! LOL.
Apricot Chicken
Ingredients
Chicken parts (I used a package of 4 thighs and 4 drumsticks)
1 cup water
1/2 C chopped dried apricots
1 TB honey
1 tsp ground mustard
3 TB cider vinegar
On top of the stove, heat a Dutch Oven or heavy pot to medium high. Add chicken parts, skin side down, and sear for about 3 or 4 minutes, until nicely browned. Turn parts over and sear the other side for another 3 or 4 minutes. Add apricots, water, honey, mustard, and vinegar. Stir to combine. Partially cover (leave about a half inch opening on the pot to allow the liquid to evaporate and sauce to thicken as it cooks. I like to rest the handle of a wooden spoon under my pot’s lid. It props up one side and allows the steam to escape), reduce heat to medium low and simmer for about 40 minutes until the chicken is cooked and the liquid has reduced to a thick glaze. Serves 4.