Excellent recipe with modifications. Use lower temperature of 340-350F with a longer duration (40-60 min). It will brown at a lower temperature because of the apricot glaze. Chicken slowly cooked will be tender and brown. I added red bell pepers along with the fennel. It adds nice color and complements the sweet taste. After browning chicken in olive oil, I added the fennel and red bell peppers (cut in long strips) to the skillet and sauteed in pan (leaving the chicken in pan). The juices of the chicken softened the vegetables. Reduced heat and added the apricot glaze making sure to cover the chicken breast and vegetables. Also altered the apricot glaze: 3/4 c apricot jam, 2 tblspoons red wine vinegar, 1 tblspoons of whole grain mustard, and 2 tablespoons of honey dijon mustard, 1 teaspoon minced garlic. Salt and pepper to taste. This modified apricot mix plus the lower oven temperature ensures plenty of liquid so the vegetables don't dry out.
Brown the chicken
Preheat an oven to 425ºF. Season the chicken generously with salt and pepper.
In a large ovenproof fry pan over high heat, warm the oil. Add the chicken and cook, turning once or twice, until golden brown, 8 to 10 minutes total.
Make the glaze and bake the chicken
Meanwhile, in a bowl, stir together the jam, vinegar, mustard, garlic and the 1/2 tsp. salt. Brush the glaze over the chicken breasts, leaving about 1 Tbs. in the bowl. Add the fennel and toss with the remaining glaze. Spoon the fennel over the chicken. Bake until the chicken is opaque throughout, about 10 minutes. Divide the chicken among individual plates, spoon the fennel over it and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008). Site: http://www.williams-sonoma.com/recipe/apricot-glazed-chicken.html
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 336 | ||
Calories from Fat: 140 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 55.7mg | 17 % | |
Sodium 187.1mg | 6 % | |
Potassium 491.8mg | 13 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 29g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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