BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
WINE-BRAISED CHICKEN WITH APRICOTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Add the olive oil to a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the pot. Cook on both sides, turning several times, until the skin is browned, about 4 minutes. Remove to a plate and set aside.
- Add the garlic, carrot chunks and onion quarters, followed by the wine, stock, apricots and rosemary. Stir together, then return the chicken to the pot. Bring to the boil, cover and braise in the oven until the chicken and vegetables are tender, about 2 1/2 hours.
- Serve the chicken over Cheese Grits with the onions, carrots, garlic and apricots, making sure to get a spoonful or two of the cooking liquid. Garnish with parsley and serve.
- Bring the chicken broth to a boil in a saucepan over medium heat. Slowly stir in the grits, then return to a boil and simmer for 3 to 4 minutes.
- Turn down the heat to low and stir in the Cheddar and cream cheese. Cook until the Cheddar is melted and the cream cheese is incorporated into the mixture, another 3 to 4 minutes. Stir in the butter and keep warm until ready to serve.
SPICY APRICOT CHICKEN THIGHS
Chicken thighs are inexpensive and make a great dinner for a large group. The apricot glaze gives the meat a tempting gloss and the few minutes in the broiler crisps the skin to perfection. Leftovers are great the next day, too! Just turn oven on 375° and heat chicken for 10-15 minutes. -Marcy Gallinger, Deer Park, Washington
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; rub over chicken. Place chicken, skin side up, on a rack in a shallow roasting pan. Bake at 375° for 35-40 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Turn chicken. Spoon some sauce over chicken. Broil 4-6 in. from the heat for 3-5 minutes or until browned. Turn chicken again; baste with sauce. Broil for 2-3 minutes longer or until browned. Serve with remaining sauce.
Nutrition Facts :
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
EASY BAKED CHICKEN THIGHS
As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.
Provided by KALENG
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g
CHICKEN THIGHS WITH APRICOTS
I love fruit with meat and this is a special treat. I also want to cook a wonderful dish for a diabetic with low carbs. I found this recipe in Good Housekeeping "Our Best Diabetic Recipes"
Provided by taril
Categories Chicken Thigh & Leg
Time 42m
Yield 4 1 1/2 thighs, 1 Tablespoon sauce and 1 apricot, 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place chicken in a large resealable plastic bag set in a shallow dish. In a small bowl, combine 1/4 cup of Nectar, 2 Tablespoons of preserves, 2 Tablespoons mint, 1 Tablespoon of oil, vinegar, curry powder and garlic. Pour over chicken; seal bag. Refrigerate for 2 to 4 hours.
- Using a gas grill, preheat grill, reduce heat to minimum, place chicken on grill. Grill, covered, 12 to 15 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling. Add apricots to grill, cut side down, during last 5 minutes of grilling or until lightly browned.
- For sauce: In a small bowl, combine remaining 1/4 cup apricot nectar, 4 Tablespoons preserves, 2 Tablespoons mint, 1 teaspoon olive oil, the green onions, 3 Tablespoons pistachios, the mustard, mustard seeds and 1/4 teaspoon salt.
- Drizzle sauce over chicken and apricots. Sprinkle with remaining nuts.
Nutrition Facts : Calories 260.7, Fat 12.7, SaturatedFat 2.2, Cholesterol 94.4, Sodium 102.3, Carbohydrate 12, Fiber 2.4, Sugar 8.3, Protein 25
CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Provided by Anna Stockwell
Categories Chicken Apricot Vinegar Garlic Kale Olive White Wine Dinner Winter Braise Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
- Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
- Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
- Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love