This simple to prepare chicken in apricot sauce is wonderful served alongside some boiled rice and green veggies. Easy to prepare for a midweek supper, serve with some crusty bread to mop up the juices.
2 people made this
500g skinless, boneless chicken breast fillets, diced
salt and pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, minced
150g carrots, sliced
75ml white wine
1 tablespoon fresh thyme, chopped
100ml hot chicken stock
2 tablespoons apricot jam
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Method Prep:10min › Cook:30min › Ready in:40min
Season chicken with salt and pepper. In a large saucepan heat 1 tablespoon olive oil over high heat and brown chicken on all sides for 10 minutes. Remove from the pan and set aside.
Add the remaining olive oil to the same pan and cook and stir the onion, garlic and carrots, until carrots are firm to the bite. Pour in white wine, add thyme, simmer and reduce to half.
Place chicken (and any liquid) back into the saucepan, pour in hot chicken stock, cover the pan and simmer over medium heat for 10 minutes.
Take chicken out of the pan and keep warm. Stir in apricot jam and cook sauce stirring frequently until reduced to desired consistency. Warm chicken in the sauce and season with salt and pepper to taste.