Chicken thighs with sherry and apricots
Festive enough for a dinner party but ready in only about an hour."Nice flavours and easy to prep in advance. I suggest left over flour goes in pot with onions and then add broth to create a thicker sauce and to absorb excess fat. I also used 1 pint broth and left to simmer longer for fall-off-the-bone chicken. Nice flavours and easy family meal. Thx" - CraftychickUK
Yield: 4 Ready in 1 hours
9 people trying soon
Verified by stevemur
|1 cupdried apricots|
|1/2 cupdry sherry|
|1/2 cupdry red wine|
|3 stripsorange zest|
|8 bone-in chicken thighs; (about 2 lbs) skin removed|
|2 cupsfrozen pearl onions; thawed and patted dry|
|1/2 cupchicken broth|
|1/2 tsppepper; freshly ground|
|2 tbspchives; snipped|
Chicken thighs with sherry and apricots Preparation
1. In medium saucepan, combine apricots, sherry, red wine, 3 tbsp sugar and orange zest, and bring to a boil over medium heat. Reduce to a simmer, cover and cook 20 minutes or until apricots are tender. Remove from heat.
2. In large nonstick skillet, heat butter over medum heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minute per side or until golden brown. /with slotted spoon, transfer chicken to plate.
3.Add pearl onions to pan, sprinkle with remaining 1 tbsp sugar and cook 7 minutes until lightly golden. Add broth, salt, pepper and apricot mixture, and bring to a boil.
4.Return chicken to pan, reduce to a simmer, cover, and cook 15 minutes or until chicken is tender. Stir in chives.
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