Adventures Recipes

Wednesday, January 25, 2006

Chicken with Apricots

Chicken with Apricots
from The Minimalist Cooks Dinner by Mark Bittman

1 cup dried apricots or other dried fruit
1/4 cup red wine vinegar
1/2 cup fruity red wine
1 chicken cut into serving pieces
Freshly ground black pepper
1 medium onion, chopped

1. Put the apricots in a small bowl and cover with the red wine vinegar and the red wine. Set aside to soak.
2. Heat a large non-stick skillet over medium-high heat, add the chicken, skin side down. Cook, rotating the pieces so they brown evenly but do not turn them. Cook until they are nicely brown, about 10-15 minutes, then turn them so they are skin side up and season liberally with salt and pepper. Make a space in the middle in which you can add the onion and cook, stirring occasionally, until the onion has softened a bit, about 2 minutes.
3. Add the apricots and the liquid; bring to a boil. Cover and reduce heat to medium-low and simmer until the chicken is cooked through. Remove the lid, raise the heat and season again with salt and pepper. Allow the liquid to reduce so the sauce is not too watery. Taste, adjust for seasoning, and serve.


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