| Level: | Easy |
| Total: | 48 min |
| Prep: | 15 min |
| Cook: | 33 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 medium shallots
- 4 medium-large parsnips, peeled and cut into 1-inch chunks
- 1/3 cup apricot preserves
- 2 tablespoons whole-grain mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 8 medium skin-on, bone-in chicken thighs
- Kosher salt and freshly ground pepper
- 1/2 cup pitted prunes, roughly chopped
- 1/2 cup dried apricots, roughly chopped
- 1 tablespoon apple cider vinegar
Instructions
- Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
- Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
- Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
- Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.
Nutrition Facts
| Calories | 757 |
| Total Fat | 36 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 158 milligrams |
| Sodium | 464 milligrams |
| Carbohydrates | 71 grams |
| Dietary Fiber | 6 grams |
| Protein | 38 grams |
Reviews
Came out excellent. I used dates instead of prunes and cooking in the convection oven for 30 min. I thought all the ingredients wouldn’t taste good together but they do! Nice warm dish for the winter. And one pan!
Wonderful dish!!
It’s delicious, however, I’m not the regular cook in this house. My lovely wife usually does the cooking, but I decided that, when I had the time, I should relieve her of that responsibility. With that said, some quantities threw me off. What exactly is a medium shallot? I had a choice of slightly larger than a quarter in diameter or slightly smaller than a tennis ball. I chose the latter. This created a large glass mixing bowl of shredded shallots. I used half of them. What exactly is a medium sized chicken thigh? The eight I bought were way too many, but they were glazed, so on I went. When I make this again, and I will definitely make it again, I’ll get four thighs and three shallots and go, or I’ll do it as written and use a large French oven in lieu of the skillet. Other notes of interest, my chicken glaze was crisping well before the internal temp of the thighs was near done. It was browning when chicken internal temp was at 120 degrees. I chose to reduce the oven temp to 375 at that point. I’ve no idea the actual time, as I cooked it until chicken was over 165 degrees internal temperature. Once again, this is a totally delicious dish. Bon appetit
My husband and I loved this dish!! I was a huge hit! I was skeptical of the fruit and veggie combo but it was delicious!!! I used low sugar apricot preserves and it was amazing. Definitely a repeat in our house.
Seemed like a good idea, but unfortunately turned out to be not nearly worth the time and effort.
Maybe I did something wrong but the sauce in my dish burned and stuck to my pan even witht he extra water added. I did halve the recipe, except for the glaze so maybe that had something to do with it. Didn’t like the way the prunes and apricots tasted in this dish. It was ok but I don’t think I’ll keep it.
I’ve made this several times and love it. I do put a healthy spin on it using skinless chicken breast to help bring down the fat. I throw in the chopped chicken and let it soak up all the sauce. I’ve also used the both regular and low sugar apricot jam for it and I don’t notice much difference.
Just made this recipe last night after checking it out online. So delicious! Loved the flavors, however, next time I will add more mustard and probably more cumin. I will also leave off the skin. This dish is definitely a keeper.
I made this recipe for my parents for dinner right after I read it in the magazine, and it was a big hit! I used dried apricots and raisins, and boneless, skinless chicken thighs. I also served it with couscous, and everyone loved it! I have made it many more times since then. This dish sparked a love affair with parsnips for me!
This was really good! Really, really good! I cut the recipe in half and used a bone-in split chicken breast and baked it for 50 mins to 170 degrees and it came out sooooo moist! We then cut it off of the breast bone… will definitely make this 1,000 times more!