About this recipe:This chicken is cooked with apricots, balsamic vinegar, stock and thyme. It's delicious and a hit every time!
2 tablespoons of extra-virgin olive oil
900g chicken breast fillets, cut into bite-size pieces
1 pinch salt and pepper to taste
1 large onion, chopped
4 tablespoons balsamic vinegar, or to taste
20 dried apricots (or use 4 fresh apricots, sliced)
250ml chicken stock
200g apricot jam
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley
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Method Prep:25min › Cook:30min › Ready in:55min
Heat the olive oil in a large frying pan with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the centre, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer and allow it to reduce for a few minutes.
Cut half of the apricots in half, leaving the others whole. Place the apricots into the pan, and pour in the chicken stock. Bring to a simmer, then stir in the apricot jam and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.