Chicken With Apricots

Also wonderful with prunes, dried peaches or dried cherries. If using organically-dried fruit, soak for a couple of hours before cooking.

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)

Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.

Turn the heat to medium high under a 12 inch nonstick skillet and add the chicken pieces, skin side down. Cook, rotating (but not turning over) the chicken pieces so they brown evenly. When nicely browned (don’t rush!), turn them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally for a minute or two, until the onion has softened a bit.

Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise the heat and season with salt and pepper. Boil the liquid in the pan to thicken; it shouldn’t be watery. If using butter, add it as the sauce is cooking down. Serve with a cooked grain or bread.

NY Times: Mark Bittman’s Recipe of the Day: Chicken With Apricots


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