Saturday, March 7, 2009

Super-Easy Apricot Chicken

4 Servings
* 12 dried apricots
* 8 medium chicken thighs (about 2 1/2 lb.)
* Salt and pepper
* 2 tablespoons unsalted butter
* 2 tablespoons vegetable oil
* 1 onion, sliced
* 1 cup chicken broth

Rinse apricots and scatter them in a slow cooker. Pat chicken dry; season with salt and pepper. Melt butter in oil in a large skillet over medium-high heat. Cook thighs until golden brown, 3 to 5 minutes per side. (Brown in batches to avoid crowding skillet.) Arrange over apricots.

Pour off all but 1 Tbsp. fat in skillet. Add onion and cook until just soft, 2 to 4 minutes.

Add broth to skillet; turn heat to high. Bring to a boil, loosening browned bits.

Pour contents of skillet over apricots and chicken. Cover and cook on low heat for 4 hours.

Carefully transfer thighs to a serving dish (they'll tend to fall apart easily); cover with foil to keep warm. Pour remaining contents into a saucepan. Boil, stirring often, until reduced and thickened, about 10 minutes. Pour over chicken.

Nutritional Information
Calories: 379
Fat: 23g (sat 7g)
Protein: 32g
Carbohydrate: 9g
Fiber: 1g
Cholesterol: 119mg
Sodium: 436mg

source by:
recipes by: All You


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