• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Manganese, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 3 pounds chicken breasts and boneless thighs, cut into large chunks

  3. Salt and freshly ground black pepper

  4. 1/4 cup aged balsamic vinegar

  5. 2 cups chicken stock

  6. 20 to 24 dried apricots, chopped

  7. 5 to 6 sprigs thyme

  8. A generous handful fresh flat-leaf parsley leaves , chopped

  9. 3 tablespoons chopped chives

  10. 1 lemon,

  11. 2 teaspoons zest and the juice

Instructions Jump to Ingredients ↑

  1. In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.


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