Herb-apricot chicken

  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp chopped chives
  • A generous handful fresh flat-leaf parsley leaves, chopped
  • 5 to 6 sprigs thyme
  • 20 to 24 dried apricots, chopped
  • 475ml chicken stock
  • 60ml aged balsamic vinegar
  • Salt and freshly ground black pepper
  • 1.4kg chicken breasts and boneless thighs, cut into large chunks
  • 1 lemon, 2 tsp zest and the juice
1) 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.

2) 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.

3) 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.

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