Apricot-Glazed Chicken

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There’s something about this Apricot-Glazed Chicken that just makes you feel classy. Maybe it’s the word “apricot.” Or perhaps it’s the glaze—I’ve always been intimidated by glazes for some odd reason. Little did I know, glazes are just a bunch of stuff mixed up in a bowl and drizzled on top of something else. Regardless, this classy-sounding dish doesn’t take nearly the effort you’d expect it to.

This is another recipe I got from the fabulous The Weeknight Cook cookbook. This cookbook is true to its name; most of the recipes I’ve tried from it actually can be cooked on a weeknight, which means about 30 minutes or less for me. I’ve found that most recipes that claim to be “30 minute meals” actually take twice that long, unless you have a team of people chopping and assembling stuff for you, so an entire compilation of recipes that all more or less take 30 – 35 minutes is a big win as far as I’m concerned. Especially when they’re as fancy-sounding (and tasting) as this one. A+, Williams-Sonoma!

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Apricot-Glazed Chicken
From The Weeknight Cookbook
Makes 4 servings

Ingredients:

  • 4 chicken breasts
  • salt and pepper
  • 2 tbsp canola oil
  • 1/2 cup apricot jam
  • 2 tbsp red wine vinegar
  • 2 tbsp whole grain or Dijon mustard
  • 2 cloves garlic, minced
  • 1 large fennel bulb, trimmed, quartered, and thinly sliced
    • turns out, I have no idea what a fennel bulb looks like, so I couldn’t find it at the store, and just left it out altogether

Directions:
Preheat the oven to 425 degrees F. Season the chicken breasts with salt and pepper to your liking. In a large ovenproof pan over medium-high, heat the canola oil.

Toss in the chicken (using tongs, of course, and possibly oven mitts, if you have PTSD like me), and cook, turning a couple times, until golden brown, 8 – 10 minutes total.

While the chicken is browning, stir together the jam, vinegar, mustard, garlic, and 1/2 tsp salt. (That’s all it takes to make a glaze! Who knew?!) Brush the glaze over the chicken, leaving a tablespoon or so in the bowl. Add the fennel to bowl (assuming you know what that is and where to find it), and toss with the rest of the glaze, then add it to the pan over the chicken.

Place the pan directly in the oven, and bake about 10 minutes, until the chicken is fully cooked through.

And that’s it! I served it with good ol’ mac & cheese and green beans. Enjoy!

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