Easy, tasty, light and impressive dinner. You may have someone licking their plate!
Let’s get into this recipe…
Here is the recipe: (adapted from foodnetwork.com by Rachel Ray)
Apricot Balsamic Glazed Chicken
2 tablespoons extra-virgin olive oil
4 boneless skinless chicken thighs
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
1/3 cup apricot preserves
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
2 cups baby arugula
• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5-7 minutes, then turn. Cook until the chicken is tender and cooked through, about 5-7 minutes more.
• In a small bowl, stir together the preserves, vinegar and stock, then pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
I didn’t have any fresh rosemary on-hand (rosemary was included in the original recipe), so I omitted it. I can only imagine it adding more flavorful goodness, so I will be adding it next time.
I also didn’t care for the cold arugula sitting on top of this dish. It was cold Fall day when I made this so, after plating the chicken I threw the arugula in the pan and stirred to coat it in that last bit of glaze. Cooked over low heat, until it warmed and wilted just a tad. Mmhmm!