Chicken with Apricots

Name: Chicken with Apricots
Yield: makes 4 servings
Ingredients: 1/2 pound dried apricots, roughly chopped; 3 tablespoons corn, grapeseed, or other neutral oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; 1 onion, chopped; 2 teaspoons sugar; 1/2 teaspoon ground cinnamon; 1/4 cup dry white wine, stock, or water; 2 teaspoons balsamic or sherry vinegar or lemon juice, or to taste; Salt and black pepper to taste

December 14, 2011

The pairing of sweet dried-fruit sauce with poultry or pork is common not only throughout Eastern Europe but in North Africa, the Middle East, and parts of Western Europe as well. To prevent the dish from being too sweet, it’s important to add a little vinegar or lemon juice. The easiest way to “chop” dried apricots—which can be quite sticky—is with scissors. Serve with a simple pilaf (page 513).

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