Apricot Chicken
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
bone-in, skin-on chicken thighs or leg quarters
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2 tsp
Diamond Crystal kosher salt
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Freshly ground black pepper
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2 tbsp
vegetable oil
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1 lg
yellow onion, thinly sliced
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4
sprigs thyme
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4
garlic cloves, peeled and smashed
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¼ c
chopped dried apricots
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¼ c
plus 2 tablespoons apple cider vinegar
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½ c
low-sodium chicken broth, homemade stock, or water
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2 tbsp
golden brown sugar
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2 tbsp
soy sauce
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No one ever seems to do this beloved dish justice. We were determined to change that. Ours benefits from a good hit of acid in the form of apple cider vinegar and a splash of umami: soy sauce. Searing the chicken first gives it a deeper flavor.

Directions

  1. Preheat the oven to 375°F. Using paper towels, pat the chicken dry. Place the chicken on a large platter and season both sides heavily with the salt and pepper.
  2. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Use tongs to lay the chicken, skin-side down, in the hot oil, working in batches if needed to prevent overcrowding and promote even browning.
  3. Sear, undisturbed, for 7 to 8 minutes, until well browned, and flip. Cook on the second side for 3 to 5 minutes more, until browned. Set aside the chicken on a large plate.
  4. Turn the heat to medium and add the onion, thyme, and garlic to the pot. Toss with the fat from the chicken and sauté for 3 to 4 minutes, until the onion is translucent. Add the apricots and stir to combine. Cook for 1 minute. Add the vinegar to the pot and deglaze, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Cook for 2 minutes more.
  5. Whisk in the stock, brown sugar, and soy sauce and cook for 1 minute more. Remove from the heat and return the seared chicken to the pot, tossing with the sauce and onions.
  6. Arrange the chicken skin-side up and put the pot, uncovered, in the center of the oven.
  7. Cook for 12 to 15 minutes, until an instant-read thermometer inserted into the center of a thigh registers 165°F. Transfer the chicken to a large rimmed platter or shallow bowl and pour the sauce and onions over the top to smother it.
  8. Leftover chicken will keep in an airtight container in the refrigerator for up to 5 days.

Reprinted from Eat Something by Evan Bloom with permission by Chronicle Books, 2020