Serves 4
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.
