Did you know that In Latin, apricot means precious? It was discovered about 4,000 years ago in China, introduced to the United States in the 18th century. It quickly became a popular crop in California who were introduced to it by Spanish explorers. Farmers in California produce more than 95 percent of the apricots grown in the United States.
When buying apricots, choose an apricot that’s plump and that responds to the slight pressure of your thumb. It should be slightly soft. Do you want to try a tasty dish that incorporate apricots easily? Dinner doesn’t get much easier than this one-pan dish. The secret is jarred apricot preserves.
Kathey Jo’s Kitchen has discovered that the preserves balance the sage and mustard in the sauce. Plus, it gives everything a glossy coat. A little butter stirred in at the end adds body to the sauce. You can thin the preserves in a small saucepan over medium heat. Feel free to brush over salmon fillets, roasted pork tenderloin, or a yummy apple tart.
If you feel like the chicken needs a little panache, then consider adding Grilled Potatoes on the side. I’ve included the recipe below for you to try out yourself. There’s something comforting about chicken and potatoes. This recipe is a favorite here in my kitchen!
Apricot-Sage Chicken with Carrots
- 1 tablespoon olive oil
- 4 (4-oz.) skinless, boneless chicken thighs
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/2 cup unsalted chicken stock
- 1/4 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 cups thinly diagonally sliced carrots
- 4 teaspoons finely chopped fresh sage, divided
- 1 tablespoon thinly sliced garlic
- 2 tablespoons unsalted butter
- Heat olive oil in a large skillet over medium-high.
- Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan).
- Combine stock, apricot preserves, and mustard in a bowl, stirring with a whisk.
- Add carrots, 1 tablespoon sage, and garlic to pan; sauté 4 minutes.
- Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat.
- Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter to pan, swirling until butter melts.
- Place chicken and carrots on a platter. Spoon pan sauce over chicken; sprinkle with remaining 1 teaspoon sage.
- 3 or 4 small red potatoes
- 1 tbsp olive oil
- 1 tsp ground sea salt
- 1 tsp ground black pepper
- 1 tsp Italian seasoning and garlic powder (or Mrs. Dash seasoning)
- Chop potatoes into small pieces, leaving the skin on them.
- Place potatoes on a large sheet of aluminum foil. Drizzle the olive oil on the potatoes, and then sprinkle them with seasoning.
- To reduce fat, use a spray bottle of oil to spray the aluminum foil before laying potatoes on it. Then lightly spray the potatoes prior to seasoning.
- Fold opposing sides of the foil together to make it fully sealed (folding multiple times).
- Place on hot grill for about 20 minutes. Halfway through, turn aluminum foil packet over 180 degrees.