Herb-apricot chicken

  • Preparation Time10 mins
  • Cooking Time18 mins
  • Serves6
  • DifficultyEasy
3 Tbsp extra-virgin olive oil
3 Tbsp chopped chives
A generous handful fresh flat-leaf parsley leaves, chopped
5 to 6 sprigs thyme
20 to 24 dried apricots, chopped
475ml chicken stock
60ml aged balsamic vinegar
Salt and freshly ground black pepper
1.4kg chicken breasts and boneless thighs, cut into large chunks
1 lemon, 2 tsp zest and the juice
1) In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total.

2) Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes.

3) Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.

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