by Austin Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:15minutes Cook Time:35minutes Total Time:50minutes Calories: 450kcal Author: Austin Carter
– Large Bowl – Sauté Pan – Blender – Flat-edged spatula or wooden spoon
– 1,1/2 pounds apricots, pits removed and cut into 3/4-inch pieces – 2 tbsp cider vinegar – 3 tbsp extra virgin olive oil, divided – 1 onion, chopped – 1 tsp cinnamon – 2 tsp Tabasco or other hot sauce – 2 tbsp chopped fresh parsley, for garnish – 1/4 cup sugar
– 1 tbsp unsalted butter or olive oil – 2 pounds boneless, skinless chicken breasts, cut into 1 to 2-inch pieces – Salt, to taste – 2 cups chicken stock – 1 tbsp chopped fresh rosemary – Freshly ground black pepper, to taste – Rice or egg noodles, for serving
– Marinate apricots with sugar and vinegar. – Brown chicken in butter and olive oil, then set aside. – Sauté onions until browned, deglazing pan with water if needed. – Add chicken stock to the pan and simmer.
– Purée remaining apricots and add to the pan with stock and onion. – Simmer sauce with cinnamon, rosemary, and Tabasco until thickened. – Add chicken and reserved apricots to the pan, simmer until heated through. – Serve with rice or egg noodles, garnished with chopped parsley.