3 pounds chicken breasts and thighs boneless cut into large chunks
3 tablespoons chives chopped
20 apricots dried chopped
1 handful a flat-leaf parsley leaves fresh generous chopped
1 lemon zest
3 tablespoons olive oil extra-virgin
6 servings salt and pepper black freshly ground
5 sprigs thyme leaves
Equipment
frying pan
Directions
Watch how to make this recipe.
In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total.
Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low.
Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat.
Let stand a couple of minutes, remove the thyme sprigs and serve.
