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26 Mar

Baked Chicken with Apricot Glaze and Sauteed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteed Fennel and Broccoli (Great for all phases)

Ingredients:

For the Chicken

  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp Walden Farms apricot preserves
  • 1 tsp apple cider vinegar

For the Vegetables

  • 2 tsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Directions:

  1. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.
  2. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.
  3. Meanwhile, combine the apricot preserves, and vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.
  4. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.
  5. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes
  6. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.

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