Apricot Chicken With Balsamic Vinegar |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Adapted from a recipe by luv2cooknbake! . Ingredients:
2 tablespoons extra virgin olive oil |
2 lbs chicken tenderloins, cut into bite-size pieces |
salt, to taste |
ground black pepper, to taste |
1 large onion, chopped |
1/3 cup balsamic vinegar (to taste) |
20 dried apricots |
1 cup chicken stock |
1 cup apricot preserves |
1 tablespoon chopped fresh thyme |
3 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat the olive oil in a large skillet 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 center, 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.
2. Cut 10 of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves 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.
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