Apricot-Sage Chicken Thighs
Apricot-Sage Chicken Thighs : Dinner doesn’t get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat. You can also thin the preserves in a small saucepan over medium heat and brush over roasted pork tenderloin, salmon fillets, or a rustic apple tart. A little butter stirred in at the end adds body to the sauce.
Prep Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 chicken thigh, 1/2 cup carrots, and 3 Tbsp. sauce)
Ingredients
- 1 tablespoon olive oil
- 4 (4-oz.) skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup unsalted chicken stock
- 1/4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 cups thinly diagonally sliced carrots
- 4 teaspoons finely chopped fresh sage, divided
- 1 tablespoon thinly sliced garlic
- 2 tablespoons unsalted butter
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.