Chicken With Apricots Recipe (2024)

I'm posting this to counter Ms. Niemeyer's comment because I would not want it to discourage anyone from trying this recipe. I made the recipe as written except that I used only chicken thighs (with skin, bone in). Obviously, taste is individual, but I found this dish to be very tasty and easy to make. The chicken came out very moist and the apricots added a very nice taste. I like onions, so perhaps next time I will add some more onions.

Brown chicken and remove. Sauté halved shallots and when browned, add full garlic and thyme. Replace wine and vinegar and instead deglaze with cognac or brandy. Add Chicken stock and return chicken and apricots to pan, cover and simmer 30+ minutes depending on cut. Remove chicken and crisp under broiler while reducing sauce on stove top. Whisk in cold butter to reduced sauce and serve with chicken.

I used 1/2 cup dried apricots, 1/2 cup prunes. Added a little bit of butter.

The did not work at all, in fact it was terrible.....I thought that this would be a great way to use some dries apricots.....was mistaken.....will not try it again

I'm not sure the red wine vinegar made that much difference. I'm tempted to try it with just wine. Thought the chicken a little bland so added Herbs from Provence which made a big difference.

This recipe did not work out at all! First of all, even with a non-stick pan the chicken stuck, the skin fell as well as some of the meat. The red wine and red wine vinegar turned the chicken an ugly purple; it looked as though it were bruised. It tasted okay, but the flavors did not blend at all. It just felt like chicken with some apricots and onions thrown on it.

This recipe for a delicious, but I took the tweaks suggested in the chat of adding herbs de Provence, and also added two more. I have made this recipe with red wine vinegar and red wine, and I really think it is MUCH better with white wine vinegar and a dry white wine instead. It complements the chicken and apricot in the recipe. I also added castelvetrano green olives in the last 5 minutes. I finished it by sprinkling it with chopped parsley and toasted pinenuts. My family loves this dish!

This recipe is delicious, easy to make & flexible. I didn’t want to open a bottle of wine for this recipe& I used white wine vinegar instead. Even the combination of the 2 vinegars didn’t make it sour. It’s a recipe to be made again & again

I had fresh apricots (local, farmer’s market) and small chicken thighs. I used the proportions of ingredients suggested, added bacon fat to a non-non stick skillet, and added rosemary to the sauce when I deglazed the pan with red wine and vinegar. Because the apricots are early season they were not sweet, so I added some honey and maple syrup to taste when I reduced the sauce. 30 minutes later, very good meal, served with brown rice and cooked greens. Sauce was delicious.

This was really delicious! I made it as directed with chicken thighs because I couldn’t get a whole cut up chicken. I took the advice of another commentor and added castelvetrano green olives and toasted pine nuts at the end, and it came out great.

Used apple cider vinegar and white wine and chicken legs instead of red wine vinegar, red wine, and whole chicken. Was not overly sweet. Added two tbs butter after reducing the sauce and put under broiler to crisp skin. Will make again!

I have made this quite a few time basically as written with the exception of using chunks of skinless boneless breast. (My wife does not like anything but breast so I rarely use anything else. Happy wife.) Over time I have added more sweet onion (I love onions.) tonight I made this with 1/4Cup Apricot and 3/4cup Dates, all quartered. (I ran out of apricots.) We both thought this was even tastier than just Apricots. I highly recommend trying it this way.

We had this last night, and it was very good. I deviated a bit from the recipe: I cooked for 2, using 2 small leg quarters. I browned them in a cast-iron skillet while soaking 1/2 c dried apricot halves in 1/2 c brandy. I added the onions, cooked them for a few minutes with a bit of fresh thyme, then covered the pan. The chicken was done to 165+° in 10 minutes. I added butter, put the skillet under the broiler for a minute or two, and served the sauced chicken over couscous.

This recipe for a delicious, but I took the tweaks suggested in the chat of adding herbs de Provence, and also added two more. I have made this recipe with red wine vinegar and red wine, and I really think it is MUCH better with white wine vinegar and a dry white wine instead. It complements the chicken and apricot in the recipe. I also added castelvetrano green olives in the last 5 minutes. I finished it by sprinkling it with chopped parsley and toasted pinenuts. My family loves this dish!

Worked beautifully. Easy and tasty. I will make this again.

It was delicious, easy, hot and sweet. I cooked for two so I only do half a chicken and I halve all other ingredients. I follow instructions with only minor changes to adapt to our taste. Coarsely chopped apricot added cayenne pepper(omitted the black pepper) a bit of cinnamon and some of garlic powder. Instead of cooking grains separate when chicken was done I added a cup full of frozen “vegetables rice” I let them cook up in the same pan stirring a bit with the apricots.

It was "blah". This is the only recipe from NYT that I would consider a failure. Not tasty or interesting.

I thought this was delicious, and so easy! I didn't have any red wine so I used sherry and sherry vinegar and it was lovely. The two tablespoons of butter stirred in at the end were an important addition for adding mouth-feel and a little buttery flavor.

Is this made with Turkish apricots, which are quite bland and sweet or the tart ones?

I liked the apricot flavor, However, when I made the sauce in a separate pan, it was an hour project to Get to soft apricots. Added water several times. I wanted to grill my chicken pieces, so the sauce was to pour over the quinoa and chicken on the plate. The onions were a perfect addition, used Vidala onions. And, I foil wrapped them for cooking on the grill. I would try this again, maybe with presoaking the apricots for a few hours.

This is not a keeper for me. I used chicken legs but don't think any other parts would have helped. ... ready to move on to other choices rather than trying to tweak this one

I'm not sure the red wine vinegar made that much difference. I'm tempted to try it with just wine. Thought the chicken a little bland so added Herbs from Provence which made a big difference.