Chicken With Sausage And Dried Fruit Recipes
GLAZED CHICKEN WITH DRIED FRUIT AND PARSNIPS
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
- Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
- Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
- Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.
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- Cook the pine nuts with the olive oil in a large pan over medium heat, until toasted (about 4-5 minutes). Transfer to a plate and set aside.
- Heat the same pan over very high heat and add the rest of the olive oil and the chicken. Arrange the chicken in one layer and let it cook without stirring, until browned on the one side (about 4-5 minutes). Flip the pieces and let them cook from the other side (another 4 minutes). Check the chicken for doneness by cutting a piece in half.
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