Apricot Chicken With Balsamic Vinegar Recipes

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APRICOT CHICKEN WITH BALSAMIC VINEGAR



Apricot Chicken with Balsamic Vinegar image

This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!

Provided by Desta

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
¼ cup balsamic vinegar, or to taste
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  • Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 44.6 g, Cholesterol 64.7 mg, Fat 6.4 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 163.9 mg, Sugar 32.7 g

APRICOT, BALSAMIC CHICKEN



Apricot, Balsamic Chicken image

This chicken is delish! I love the sweetness of the apricot and the tanginess of the vinegars. It is a hit in my family! I have also used this same mixture on pork loins too. Comes out great!

Provided by Leah Stacey

Categories     Chicken

Number Of Ingredients 6

8-9 chicken legs and thighs with skin on.
16 oz apricot preserves
1 1/2 tsp balsamic vinegar
1 1/2 tsp rice wine vinegar
1 Tbsp water
salt and pepper to taste

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. In a medium bowl combine the preserves, vinegars and water.
  • 3. Line a 9x13 baking dish with foil. Spray the foil with cooking spray. Place the chicken pieces in the dish. Salt and pepper the chicken. Pour the apricot mixture over the chicken.
  • 4. Bake uncovered for 50 to 60 minutes.

GRILLED CHICKEN WITH APRICOT-BALSAMIC GLAZE



Grilled Chicken with Apricot-Balsamic Glaze image

This simple lick-your-fingers, glaze-y chicken is perfect for a small cookout. The glaze has just the right amount of sweetness and can be made ahead. To get the mix of thighs, drumsticks, and breasts you'll need, buy two whole chickens and cut them into parts yourself, or you can look in your butcher's display case for bone-in parts that are about the same size-legs about 5 oz. each, thighs about 6 oz., and breast halves a little more than a pound each.

Provided by Maryellen Driscoll

Categories     Main Course

Yield 6-8

Number Of Ingredients 9

2 Tbs. unsalted butter
1/2 cup apricot preserves (preferably without corn syrup; I like St. Dalfour's)
3 Tbs. balsamic vinegar
1/2 tsp. crushed red pepper flakes
1/4 tsp. chopped fresh rosemary
Kosher salt
Vegetable oil for the grill
Two 4-lb. chickens, each cut into 8 pieces, or 5 to 6 lb. good-quality bone-in skin-on chicken thighs, drumsticks, and breasts, each breast half cut into two pieces
Freshly ground black pepper

Steps:

  • In a small saucepan, melt the butter over medium heat. Add the preserves, vinegar, red pepper flakes, rosemary, and a large pinch of salt; stir to combine. Bring to a boil, reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Remove from the heat and let cool to room temperature. (If making ahead, store covered in the refrigerator. Before using, warm over low heat to loosen the consistency.) Prepare a medium gas or charcoal grill fire. Using a stiff wire brush, scrub the cooking grate thoroughly. Dip a folded paper towel into vegetable oil and, using tongs, rub it over the grill grate. Season the chicken lightly with salt and pepper. Set the parts skin side down on the grill. Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil. When all the chicken is done, brush it with the glaze on all sides. Return the chicken to the grill and cook for another minute or so on each side to caramelize the glaze. Brush the chicken with any remaining glaze and serve.

Nutrition Facts : ServingSize 6-8, Calories 590 kcal, Fat 290 kcal, SaturatedFat 10 g, TransFat 32 g, Carbohydrate 14 g, Protein 59 g, Cholesterol 195 mg, Sodium 470 mg, UnsaturatedFat 19 g

APRICOT CHICKEN WITH BALSAMIC VINEGAR



Apricot Chicken With Balsamic Vinegar image

Make and share this Apricot Chicken With Balsamic Vinegar recipe from Food.com.

Provided by DrGaellon

Categories     < 60 Mins

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 lbs chicken tenderloins, cut into bite-size pieces
salt, to taste
ground black pepper, to taste
1 large onion, chopped
1/3 cup balsamic vinegar (to taste)
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  • Cut 10 of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

APRICOT-BALSAMIC SKILLET CHICKEN



Apricot-Balsamic Skillet Chicken image

A tasty and easy chicken entree that can be put together quickly from pantry/fridge items - my kind of dinner!

Provided by LiaPeach

Categories     Chicken Breast

Time 30m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 8

1 teaspoon olive oil
1/2 cup onion, chopped
1 1/2 teaspoons fresh thyme, minced or 1/4 teaspoon dried thyme
2 boneless skinless chicken breasts
salt and pepper
1/3 cup apricot jam or 1/3 cup apricot preserves
2 tablespoons balsamic vinegar
1/4 cup chicken broth

Steps:

  • Saute onion and thyme in olive oil until onion is soft. Remove from skillet.
  • Season chicken with salt and pepper, add chicken to pan and saute 4 minutes on each side. Remove chicken from skillet.
  • Mix preserves, vinegar and chicken broth in skillet, stirring until preserves melt, and mixture boils. 4 Add sauteed onion.
  • Return chicken to pan and turn to coat with sauce. Simmer until chicken is cooked through.
  • Serve over rice or pasta.

BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS



Balsamic-Glazed Apricots with Ricotta Clouds image

Provided by Sunny Anderson

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons unsalted butter
4 fresh apricots, pitted and halved
3 tablespoons balsamic vinegar
2 tablespoons honey
1/2 cup fresh ricotta

Steps:

  • In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

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