Apricot Chicken With Balsamic Vinegar Recipes

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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.

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

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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