Apricot Chicken Thighs with Root Vegetables
Apricot Chicken Thighs with Root Vegetables is a hearty dinner that's savory with a hint of sweetness from the apricot jam.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 20 ounces boneless skinless chicken thighs
- Kosher salt and fresh ground black pepper to taste
- 2/3 cup low sodium chicken broth
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
- 1 cup diced carrots
- 1 cup diced parsnips
- 1 cup diced rutabaga
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 1/2 teaspoons grated garlic, 2-3 cloves
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper then add them to the hot skillet. Cook approximately 3-4 minutes per side or until golden brown. The chicken won’t be fully cooked at this point. Remove the chicken from the skillet and onto a plate.
- Whisk together the chicken broth, apricot preserves and Dijon in a small bowl and set aside.
- Add the carrots, parsnips and rutabaga to the skillet, season with salt and pepper and sauté 4-5 minutes. Add in the herbs and garlic and sauté another minute.
- Add the chicken back into the skillet and pour in the apricot mixture. Reduce the heat to medium, cover with a lid or piece of foil and cook for another 7-8 minutes or until the chicken is cooked through.
- Once the chicken is cooked, taste for seasoning and spoon some of the sauce over the chicken thighs. Garnish with more fresh herbs then serve.
Notes
Feel free to use whatever mix of root vegetables that you prefer.
Nutrition
Calories: 317kcal | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 133mg | Fiber: 4g | Sugar: 13g