By Eileen Latimore
Braised Chicken w/ Apricots & Pistachios
3 steps
Prep:15minCook:30min
Tip: Don’t discard the juices that accumulate on the plate as the browned chicken waits to be added back to the skillet. Be sure to pour them into the pan after returning the thighs to the pan, as they contribute flavor to the sauce.
Serve with rice pilaf.
Updated at: Thu, 17 Aug 2023 07:39:34 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories543.8 kcal (27%)
Total Fat38.5 g (55%)
Carbs21.4 g (8%)
Sugars12.6 g (14%)
Protein29.9 g (60%)
Sodium352.8 mg (18%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2.5 poundschicken thighs
bone-in, skin-on, trimmed
kosher salt
ground black pepper
1 tablespoongrapeseed oil
or other neutral
1 tablespoonsalted butter
3shallots
medium, finely chopped
¼ cupdried apricots
thinly sliced
¼ cupraisins
3 inchcinnamon stick
2 tablespoonslemon juice
½ cupfresh flat-leaf parsley
lightly packed, chopped
½ cuproasted pistachios
chopped
Instructions
Step 1
Heat the oven to 450°F with a rack in the middle position. Season both sides of the chicken with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook, undisturbed, until the skin is crisp and golden brown, 5 to 6 minutes. Using tongs, transfer to a plate skin side up and set aside. Pour off and discard all but 2 tablespoons of the fat in the skillet.
Step 2
Set the skillet over medium-high, then add the butter and the shallots. Cook, stirring often, until the shallots are softened and beginning to brown, 3 to 4 minutes. Add the apricots, raisins and cinnamon, followed by 1 cup water, scraping up any browned bits. Return the chicken skin side up to the pan, pour in the accumulated juices and bring to a simmer. Transfer the pan to the oven and cook until a skewer inserted into the largest thigh meets no resistance, 15 to 17 minutes.
Step 3
Remove the pan from the oven (the handle will be hot) and transfer the chicken to a serving platter. Set the skillet over medium-high and bring the braising liquid to a simmer; cook, stirring occasionally, until reduced by half, about 5 minutes. Stir in the lemon juice and half of the parsley, then taste and season with salt and pepper. Remove and discard the cinnamon, then pour the sauce around the chicken. Sprinkle with the pistachios and remaining parsley.
