Apricot Chicken

Hey HEY!

Hope you all had a fantastic Wednesday.

Mine was long, but really great.

Had an INCREDIBLY busy day at work. the entire office thought it was Thursday all day because of our work load, and if today was an indication of how tomorrow is going to be….al I can say is, God PLEASE give us the endurance and patience to make it through the day!

So Here is a Delicious recipe for you to try out this upcoming winter season

APRICOT CHICKEN

  • One Dozen Dried Apricots, chopped
  • 1/2 Apricot Jam or Preserves
  • 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
  • Salt
  • 1 Tbsp unsalted butter (can sub olive oil)
  • 3 Tbsp olive oil
  • 1 chopped onion
  • 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
  • Black pepper

In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

Doesn’t it sound really delicious.

I just LOVE apricots and I LOVE Apricot Preserves! Random fact, did you know sweet and sour sauce is in fact Mustard mixed with Apricot preserves. Don’t believe me? Try it sometime!

Be sure and stop by THE TRENDY TREEHOUSE for loads more of Creative Sharing.

Tootlie Lou

bB

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About itsybitsybrianna

I'm a mid-twenty year old little lady. I live for those "ah haaa" moments where my creativity completely takes over my mind. In that place, I am able to take what others consider a "nothing", and turn it into a true beauty. This is what I want to do everyday for the rest of my life. New doors are being open in my life from constant faith and prayer knowing that God has complete control over everything in my life. LIVE. LOVE. CREATE. INSPIRE

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