So good! Fruity, tangy, and tender. I used slightly less mustard, and deglazed the pan with a splash of white wine, too. The sauce was soooo yummy, but was still a lot after trying to reduce with the lid off (less broth next time).
I had diced half the apricots and cut the rest in half. I was thinking it would be like a chutney, but they kind of got lost in the sauce. Next time I will leave them whole for an obvious burst of sweetness.
