Chicken - Apricot Glazed with Prunes & Carrots

By BlueSchmoo

A one-pan dish that's simple and
flexible. No carrots? Try parsnips. No prunes?
Use dried apricots. Pair with a side of couscous
and steamed green beans.


PER SERVING: 413 cal, 20% fat cal, 9g fat,
2g sat fat, l15mg chol, 29g protein, 57g carb,
6g fiber, 279mg sodium

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Ingredients

• 4 (1)
• 1 tablespoon extra-virgin olive oil (1 1/2 tsp)
• 2 small onions, cut into quarters (1/2 Onion or 1 sm Shallot)
• 4 Lg carrots, peeled and cut into 1-inch pieces (1 Carrot)
• 1/2 cup apricot jelly (or any stone-fruit
• jam or marmalade) (2 Tbsp)
• 2 tablespoons Dijon mustard (1 1/2 tsp)
• 8 chicken thighs (about 2 pounds) (2 Thighs = 1/2 lb)
• skin removed
• 1 cup pitted prunes (1/4 Cup)
• 1/4 cup water (1 Tbsp)
• 1 tablespoon apple cider vinegar (3/4 tsp)

Preparation

Step 1

1. Preheat oven to 450°. Heat olive oil over
medium-high heat in a large ovenproof
skillet; add onions and carrots and saute
for 2 minutes.

2. In a large bowl mix jelly, mustard, and a
little salt and pepper. Add chicken pieces
and toss well.

3. Scatter prunes into skillet with onions and
carrots. Top with chicken. Mix water and
vinegar and pour into skillet. Bring to a
boil, cover, and reduce heat to a simmer.
Cook for 5 minutes.

4. Remove cover and place skillet in oven.
Roast for 20 minutes and serve.