Chicken with Apricots
Submitted by LadyPat
Whole chicken braised with dried apricots, currants, and apricot brandy until fall-apart tender. Thyme and sliced lemon round out this sweet-savory comfort dish that fills the house with warmth.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis is old-school comfort cooking at its finest.
A whole cut-up chicken gets browned golden, then simmers low and slow with plump dried apricots and currants soaked in apricot brandy. As the fruit softens into the pan juices, it creates a naturally sweet, jammy sauce you’ll want to spoon over everything.
Fresh thyme and thin lemon slices cut through the sweetness with just the right herbal brightness.
Spoon those glossy pan juices over the chicken as it cooks and you’ll end up with meat so tender it practically falls off the bone.
Pro Tips
- Soak the apricots and currants in the brandy for the full 15 minutes. That extra time lets them plump up and absorb all that boozy sweetness.
- Brown the chicken in batches if needed so every piece gets proper color. Crowding the pan steams instead of sears.
- Baste with the pan juices every 10 minutes or so during the simmer for the most flavorful, glossy results.
- Serve over couscous or rice to soak up every drop of that fruity braising liquid.
Ingredients
Directions
Remove skin and fat from chicken pieces.
Mix water, brandy, currants and apricots.
Let stand 15 minutes. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Sprinkle thyme, salt and pepper over chicken. Add apricot mixture and lemon. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes, spooning pan juices over chicken occasionally, until juices of chicken run clear. 6 servings
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