Apricot Chicken With Balsamic Vinegar Recipes

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

Ingredients

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.

HERB-APRICOT CHICKEN

Herb-Apricot Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

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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