Apricot Braised Chicken

Vous aurez besoin

• 2.72 kg Chicken Thighs, boneless, skinless
• 1 can Apricot Halves in Juice
  
• 192 g Sugar
• 224 g Cooking Oil
• 453 g Onion, diced
• 2.5 l Chicken Broth, low sodium
• 240 g All Purpose Flour
• 19 g Cinnamon, ground
• 13 g Rosemary, dried
• 29 g Black Pepper, ground

Méthode

1. Defrost the boneless, skinless chicken thighs overnight in the refrigerator.
2. Open the can of Dole Apricot Halves in Juice and drain. Put the apricot halves into a bowl and add the sugar and stir to coat the apricot halves in the sugar. Puree the apricot and sugar mixture and set aside.
3. Heat cooking oil over medium/high heat in a rondeau or skillet, and sear the chicken
   thighs on both sides until golden brown, approximately 4 minutes. Remove from pan and set aside.
   4:00

   Start timer
4. Add the onions to the same rondeau or skillet and sauté until tender, approximately 3 minutes. Add the flour, the ground cinnamon, dried rosemary leaves and black pepper and sauté for another minute.
   3:00

   Start timer
5. Add the low sodium chicken broth, whisking to emulsify. Add the apricot
   puree and bring to a boil. Reduce heat to low to bring liquid to a simmer.
6. Return the chicken thighs to the skillet and cover. Simmer for approximately
   20 minutes when the chicken thighs register an internal temperature
   of 74°C/165°F.
   20:00

   Start timer