It’s a constant challenge for the home cook: making supper with what you happen to have in the house. This quick chicken dish uses the end of a jar of jam, vinegar, and orange juice to create a first-rate dinner.
It’s flexible, too. Don’t have apricot jam? Use plum, or peach, or orange marmalade. No wine vinegar? Use some other kind, even the plain old white stuff, or lemon juice. Add chopped fresh herbs or a few dried ones, if you like. There are no rules. This is the time to use what you’ve got on hand.
Apricot and Orange-Glazed Chicken serves 4
- 3 Tbsp apricot preserves
- 1 Tbsp orange juice
- 1 Tbsp red wine vinegar
- 2 Tbsp olive oil, divided
- 1 clove garlic, minced
- 1 chicken, cut up
- Salt and fresh pepper to taste
Preheat oven to 350˚F. Season both sides of the chicken pieces with salt and pepper.
Combine apricot preserves, orange juice, red wine vinegar, 1 1/2 tablespoons olive oil, and minced garlic. Mix with a whisk until well combined, and set aside.
Heat an oven-proof skillet over medium-high heat. Heat the remaining 1/2 tablespoon oil, then when the oil is shimmering hot, add the seasoned chicken parts. Cook until golden brown on the first side, about 4 minutes.
Turn the pieces over, then pour the apricot sauce evenly over top. Transfer the skillet to the preheated oven and cook 10-15 minutes more, until the chicken is cooked through. Check often, different parts cook at different rates!
Serve the chicken with sauce drizzled on top.