Really Eating

Apricot Chicken

Posted in Recipe Fail, Recipes by Bethany on April 6, 2011

Over the summer, the markets were inundated with yummy yellow and white peaches and nectarines. I’d often get too greedy (or ambitious, if you want a positive spin) at the market and come home with way too much produce for two of us, especially since I’m the only one who really loves eating produce all day long.

This timely recipe popped into my Google Reader mid-July and I finally put it to the test closer to the end of the month. Why the delay? Well, I didn’t have apricots in the house and strangely enough, I don’t really ever buy them. I don’t think I dislike them at all, but I just never found myself attracted to them. I asked Elise (the main blogger at Simply Recipes) if I could use peaches and she suggested I use yellow, so I proceeded with that.

If you haven’t noticed already, this is another Recipe Fail post, so I’ll post the actual list of ingredients and directions found on the original recipe and try to dissect why it was a Fail. A quick disclaimer- I can only blame myself for Recipe Fails. I’m pretty sure most food bloggers only post recipes they’ve tried and love, but I go ahead and alter something (sigh), yielding a sad, far-from-perfect result.

Actually, now that I think back, I’m not sure if this is a PURE recipe fail. I didn’t mind the chicken, but the sauce wasn’t quite right… it had kind of a Chinese taste to it, and I’m not exactly sure if that’s what it was supposed to taste like (based on the comments).

I’d be willing to try it again in the summer with actual apricots instead of peaches and will let you know how it goes.

Ingredients

  • 1 1/2 pounds apricots, roughly chopped, pits removed and discarded
  • 1/4 cup sugar
  • 2 Tbsp cider vinegar
  • 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces
  • Salt
  • 1 Tbsp unsalted butter (can sub olive oil)
  • 3 Tbsp olive oil
  • 1 chopped onion
  • 2 cups chicken stock or broth
  • 1 Tbsp chopped fresh rosemary
  • 1 teaspoon cinnamon
  • 2 teaspoons Tabasco or other hot sauce (you can add more if you like)
  • Black pepper

Directions

Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

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