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Chicken with Onion-Garlic-Apricot Sauce Recipe

Looking for an easy Chicken with Onion-Garlic-Apricot Sauce recipe? Learn how to make Chicken with Onion-Garlic-Apricot Sauce using healthy ingredients.


Submitted by smilesandsheep

Makes 2 servings



The onions and garlic with the fruit is one of our favorite combinations, and we add an extra layer of flavor by de-glazing the chicken skillet and pouring some pan juices over the meat before we add the onion/garlic sauce (adapted for chicken thighs and onions/garlic from http://www.thekitchn.com/thekitchn/main-dish/recipe-chicken-with-shallotapricot-sauce-046297).

Recipe Ingredients for Chicken with Onion-Garlic-Apricot Sauce

450 g chicken thighs, bone and skin removed
1/4 tsp salt
1/4 tsp pepper
1 tablespoons olive oil
1/2 tablespoon olive oil
2 medium onions, peeled and sliced thin
3 cloves garlic
1/4 cup chicken stock
1/8 cup balsamic vinegar
1 1/2 tablespoons apricot jam
1/4 tsp salt
1/4 tsp pepper

Recipe Directions for Chicken with Onion-Garlic-Apricot Sauce

  1. Season each chicken thigh with salt and pepper on both sides.

  2. Heat 1 tablespoons of the olive oil in a large sauté pan over high heat.

  3. Cook the chicken thighs for about 3-4 minutes on each side, until they develop a golden brown crust.

  4. Cover the pan, reduce the heat to low, and cook for about 5 more minutes, or until the chicken is just cooked through.

  5. When the chicken is finished cooking, remove from the pan, set on a plate, and cover with foil to keep warm.

  6. Return the heat to high and add the 1/8 cup of chicken broth, de-glazing the pan and scraping the brown bits from the bottom.

  7. While the chicken is cooking, prepare the sauce: heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat.

  8. Add the onions and garlic, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.

  9. Add the 1/4 cup chicken broth to the onions and garlic, scraping the brown bits off the bottom of the pan while the broth reduces.

  10. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes.

  11. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

  12. To serve, slice the chicken, drizzle with the pan juices, and top with the shallot-apricot mixture.

Categories

Chicken, Main Dish, Fry, Saute

Nutrition Facts
Serving Size 412.2g
Amount Per Serving
Calories
466
Calories from Fat
194
% Daily Value*
Total Fat
21.6g
33%
Saturated Fat
1.5g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
689mg
29%
Potassium
210mg
6%
Total Carbohydrates
22.0g
7%
Dietary Fiber
2.2g
9%
Sugars
11.4g
Protein
44.5g
Vitamin A 1% Vitamin C 18%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in saturated fat
  • No cholesterol
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