By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
818 cal · 45 min
Apricot Chicken
Recipe GLPRa5acc927408fc7
Tender chicken thighs braised in a rich apricot sauce made with both chutney and fresh diced apricots, with sautéed leeks and a touch of sour cream. This elegant, naturally gluten-free dish is ready in 45 minutes and serves four.
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Ingredients
2 tablespoons olive oil
8 chicken thigh fillets
1 leek, trimmed and sliced
1 teaspoon crushed garlic
200g apricot chutney
10 fresh apricots, diced
1/2 cup chicken stock
2 tablespoons sour cream
Fresh parsley, chopped
Directions
Heat the olive oil in a large skillet or shallow braising pan over medium-high heat. Pat the chicken thigh fillets dry and season lightly with salt and pepper. Working in batches if needed, sear the chicken skin-side down for 4-5 minutes until golden, then flip and cook for another 2-3 minutes. Transfer to a plate.
In the same pan, add the sliced leek and crushed garlic. Sauté for 2-3 minutes until softened and fragrant, stirring occasionally.
Stir in the apricot chutney, diced fresh apricots, and chicken stock. Mix well to combine and bring to a gentle simmer.
Return the chicken thigh fillets to the pan, nestling them into the sauce. Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes until the chicken is cooked through (internal temperature 165°F/74°C).
Remove from heat and stir in the sour cream until smooth and evenly combined. Taste and adjust seasoning as needed.
Divide among four plates or transfer to a serving dish. Garnish generously with fresh chopped parsley and serve immediately.
Comments
Apricot Chicken lands solidly on weeknight tables in Charlotte: chicken and apricot chutney are easy finds at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, and fresh leeks and garlic are stocked everywhere. The stated 45 minutes is honest if you're swift with leek prep; assume 50 minutes total including searing and simmer. Cost per serving hovers around $3.50 to $4.00, driven by the chicken and chutney jar. This is a forgiving braise that tolerates imperfect timing and doesn't demand constant attention—a real asset for families juggling weeknight schedules. It reheats cleanly the next day over rice or with a side of roasted collards, which North Carolina cooks know well, and the sour cream swirl at the finish keeps it from feeling austere.
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