I made this recipe up. One morning, I woke up thinking about
apricots and wondered when they’d come into season again.
Recently, I found some fresh apricots at the supermarket, so
I tried this out.
Ingredients
·
CHICKEN THIGHS, 8-10, deboned, skin trimmed
·
APRICOTS, 5 fresh, seeded, quartered
·
APRICOT JAM, 3 tablespoons
·
HONEY, 1 teaspoon
·
WATER, ¼ cup
·
WHITE WINE, ¼ CUP
·
GARLIC SALT and PEPPER, to taste.
Directions
1.
Prepare the fresh apricots, mix with the jam,
water and honey, then cook slowly over medium low heat in a sauce pot, stirring
until the apricots are cooked and semi-soft.
2.
Salt and pepper the chicken, then brown the
chicken in canola oil, skin side first, in batches. Remove to a bowl.
3.
Deglaze the pan with the white wine and return the
chicken to the pan, covering and cooking at medium heat for five minutes or so,
until the internal juices run clear.
4.
Arrange the chicken in a serving dish, and pour
the apricots over.
5.
Garnish with chopped greens (any kind will do,
the last time I made this, I used some celery leaves).
