Apricot chicken with thyme

Recipe from: 6/26/1997 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 4
    chicken breasts, deboned if desired
  • salt and freshly ground black pepper
  • oil
  • 1
    large onion, sliced into rings
  • 10
    freshly chopped thyme
  • 150
    white wine
  • 250
    dried apricots
  • 150
    chicken stock


Season the chicken breasts with salt and pepper and brown on both sides in a little oil in a pan. Remove from the pan and sauté the onion and thyme in the pan fat until the onion is tender. Add the white wine and boil rapidly for a few minutes. Add the apricots and stock and return the chicken to the pan. Simmer until the chicken is tender and the apricots are plump. Add extra chicken stock if necessary and thicken the sauce with a little cake flour blended with water to form a paste. Serve with vegetables and potatoes. Serves 3-4.

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