Herb-Apricot Chicken

Recipe courtesy Rachael Ray, 2007

Prep

10 min

Inactive Prep

2 min

Cook

18 min

Total:

30 min

Ingredients

* 3 tablespoons extra-virgin olive oil

* 3 pounds chicken breasts and boneless thighs, cut into large chunks

* Salt and freshly ground black pepper

* 1/4 cup aged balsamic vinegar

* 2 cups chicken stock

* 20 to 24 dried apricots, chopped

* 5 to 6 sprigs thyme

* A generous handful fresh flat-leaf parsley leaves, chopped

* 3 tablespoons chopped chives

* 1 lemon, 2 teaspoons zest and the juice

Directions

In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve.