As kids, we would pick local apricots and sell them to a cannery every summer. Now the orchards are gone, replaced with housing subdivisions in the town we grow up in, Los Altos, CA. So when I see them in the store, I have to buy them.-Mike
Serves 4
cooked rice or quinoa (both gluten free) or couscous (not gluten free)
1/2 cup (120 ml) white wine
4-5 organic apricots, cut into fourths
4 free-range or organic skinless, boneless chicken thighs
1 Tbs. (15 ml) olive oil
herbs that go well with chicken: thyme, rosemary, parsley, tarragon, sage, garlic, marjoram, oregano, and/or coriander
basil leaves thinly sliced
1/4 cup (60 ml.) chicken broth
optional: olives
A. Cook the rice, couscous, or quinoa
B. Meanwhile
1. Combine the broth and wine in a bowl. Add the apricots.
2. Heat the oil in a skillet.
3. Add the chicken. Cook about 10 minutes.
4. Add the liquid, apricots, and any herbs except the basil leavers
5. Cook a while. Turn the chicken thighs over, and continue cooking until they are done and not pink in the middle.
6. Serve
- rice, couscous, or quinoa on a platter.
- Lay the thighs along the top of the rice.
- Arrange the apricots along the sides.
- Spoon the liquid from the skillet over the top.
- Sprinkle basil leaves over the chicken.
- (Add the olives.)
-modified "Cooking Light"
