Description
Hearty pioneer woman apricot chicken thighs bring Mediterranean warmth to dinner tables with minimal preparation. Tangy apricot glaze and tender chicken create a simple, satisfying meal that welcomes family to comfort and flavor.
Ingredients
Scale
- 4 chicken hind quarters
- 16 dried apricots
- 4 carrots (large chunks)
- 2 red onions (quartered)
- 4 sprigs rosemary
- 2 cups (480 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 3 cups (720 ml) low-sodium chicken broth
- 2 tbsps olive oil
- 8 cloves garlic (peeled)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- freshly chopped parsley
- ¾ cup quick grits
- 2 cups grated sharp cheddar
- 4 oz cream cheese
- 2 tbsps salted butter
Instructions
- Searing Chicken: Heat olive oil in a Dutch oven over medium heat. Season chicken hindquarters with salt and pepper, then sear skin-side down until golden-brown, approximately 4 minutes per side. Transfer browned chicken to a separate plate.
- Creating Flavor Base: In the same Dutch oven, sauté minced garlic, chopped carrots, and sliced red onions. Deglaze with white wine and chicken stock, then add dried apricots and rosemary sprigs. Stir to combine and create a rich aromatic foundation.
- Braising Process: Carefully arrange seared chicken pieces among the vegetable and fruit mixture. Ensure even distribution of ingredients. Cover the Dutch oven and transfer to a preheated oven at 325°F (163°C) for 2.5 hours, allowing the chicken to become incredibly tender and infused with the surrounding flavors.
- Preparing Cheese Grits: Bring chicken broth to a boil in a saucepan. Whisk in quick grits, reducing heat and simmering for 3-4 minutes. Blend in sharp Cheddar and cream cheese until smooth and creamy. Finish with butter, stirring until fully incorporated.
- Plating and Serving: Remove braised chicken from the oven. Plate over creamy cheese grits, generously spooning vegetables, apricots, and cooking liquid over the chicken. Garnish with freshly chopped parsley for a vibrant final touch.
Notes
- Selecting Chicken Quality: Choose bone-in, skin-on chicken thighs for maximum flavor and moisture retention during long braising process.
- Browning Technique Matters: Achieve deep golden-brown exterior by ensuring dry chicken skin and hot pan before searing to develop rich caramelization.
- Wine Selection Impact: Use dry white wine like Sauvignon Blanc or Pinot Grigio to add subtle acidity and complexity to the braising liquid.
- Resting Time Critical: Allow chicken to rest 10-15 minutes after cooking to help juices redistribute, ensuring tender and succulent meat throughout.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 14 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 150 mg