Herb-Apricot Chicken (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
3 tablespoons extra-virgin olive oil |
3 pounds chicken breasts and boneless thighs, cut into large chunks |
salt and freshly ground black pepper |
1/4 cup aged balsamic vinegar |
2 cups chicken stock |
20 to 24 dried apricots, chopped |
5 to 6 sprigs thyme |
a generous handful fresh flat-leaf parsley leaves, chopped |
3 tablespoons chopped chives |
1 lemon, 2 teaspoons zest and the juice |
Directions:
1. In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.
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