Apricot Chicken Thighs with Root Vegetables
User Reviews
4.4
Apricot Chicken Thighs with Root Vegetables
Description
This recipe starts by browning seasoned boneless, skinless chicken thighs in olive oil, locking in flavor and color. Meanwhile, diced root vegetables are sautéed with garlic and a mix of fresh sage, rosemary, and thyme, building an aromatic base. The apricot preserves and Dijon mustard blend into a sauce with chicken broth, which is added back to the skillet to finish cooking the chicken through and meld flavors.
The resulting dish has tender, juicy chicken with a slightly sweet and tangy glaze, balanced by earthy, soft root vegetables. The herbs and garlic lend a fragrant depth, while the cooking method produces a moist finish with a light sauce coating.
This entree suits lunch or dinner, pairing well with bread or a side salad. The root vegetables can be adjusted per personal preference to accommodate different textures or tastes.
Ingredients
- 1 tablespoon olive oil
- 20 ounces chicken thigh boneless, skinless
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2/3 cup chicken broth low sodium
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 cup carrot diced
- 1 cup parsnip diced
- 1 cup rutabaga diced
- 1 teaspoon sage finely chopped, fresh
- 1 teaspoon rosemary finely chopped fresh
- 1 teaspoon thyme finely chopped fresh
- 1 1/2 teaspoons garlic 2-3 cloves, grated
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper then add them to the hot skillet. Cook approximately 3-4 minutes per side or until golden brown. The chicken won’t be fully cooked at this point. Remove the chicken from the skillet and onto a plate.
- Whisk together the chicken broth, apricot preserves and Dijon in a small bowl and set aside.
- Add the carrots, parsnips and rutabaga to the skillet, season with salt and pepper and sauté 4-5 minutes. Add in the herbs and garlic and sauté another minute.
- Add the chicken back into the skillet and pour in the apricot mixture. Reduce the heat to medium, cover with a lid or piece of foil and cook for another 7-8 minutes or until the chicken is cooked through.
- Once the chicken is cooked, taste for seasoning and spoon some of the sauce over the chicken thighs. Garnish with more fresh herbs then serve.
Notes
- You can substitute the root vegetables with others you prefer or have on hand to customize the dish to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 133mg | 44% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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