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Apricot chicken
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| Ingredients | |
| 2 tablespoons | extra-virgin olive oil, 2 turns of the pan |
| 2 pounds | chicken tenderloins, cut in 1/2 across on an angle |
| Salt | |
| pepper | |
| 1 large | onion, chopped |
| 2 tablespoons | cider or white wine vinegar |
| 12 | dried pitted apricots, chopped |
| 2 cups | chicken stock |
| 1 cup | apricot all fruit spread or apricot preserves |
| 3 tablespoons | chopped flat-leaf parsley, for garnish |
Directions
Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
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