APRICOT AND BALSAMIC GLAZED CHICKEN THIGHS

Simple to the limit. Very tasty. If you have a pressure cooker or the famous InstantPot, you can have this main dish at your table any night of the week. I got the idea for it from a delicious shredded chicken I made also under pressure. For this one, I changed the flavors and reduced the cooking time so that the pieces of chicken would still hold together.  Probably excellent with orange marmalade instead of apricot jam. Hey, go wild and try mango jam, if you have it around.

APRICOT AND BALSAMIC GLAZED CHICKEN THIGHS
(from the Bewitching Kitchen)

¼ cup apricot jam
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
1 teaspoon salt
1 teaspoon ground black pepper
1 tsp dried thyme (or 2 to 3 tsp fresh)

In a small bowl, whisk the jam and vinegar together until very smooth. Depending on how thick your jam is, add a small amount of warm water to help loosening the mixture a bit. Reserve.

Heat the olive oil in a pressure cooker set over medium heat. Season the chicken with salt and pepper, then brown on both sides (do it in batches if needed).  Return all the pieces to the pot.

Pour the jam-vinegar mixture over the meat; add the thyme.  Add some water to bring the liquid about 1/3 of the heigh of the chicken pieces.  Lock the lid onto the pressure cooker and bring it to full pressure.  Cook for 15 minutes. Release pressure manually, if needed reduce the liquid by simmering for a few minutes.

Adjust seasoning and serve with your side dish of choice.

ENJOY!

to print the recipe, click here

We enjoyed it with our favorite rice of the moment, easy Tahdig-Rice, which I blogged about in my latest Incredibly Simple series.  Some sauteed asparagus rounded our meal pretty nicely. If you like a bit more spice, add a touch of Harissa or Sriracha to the jam mixture. I intend to try that next time.

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11 thoughts on “APRICOT AND BALSAMIC GLAZED CHICKEN THIGHS

  1. This sounds delicious. I’ll be making mine in the oven lacking the other equipment but I love the combination and am looking forward to eatting it. I intend to use some hot pepper flakes also for a bit of heat – love that suggestion.

    Liked by 1 person

    • I think it might have a little too much sugar to grill, it could burn a bit too much before the chicken is fully cooked – but you know what? I think if the jam is slightly reduced in proportion and used to marinate with more olive oil or some yogurt and balsamic it could work. I would add maybe 1 T jam, and loosen it up with yogurt, olive oil and balsamic – marinade for a few hours then grill – ok, You just gave me ideas for another recipe! HA! THANK YOU!

      Like

  2. This was really startling to see this morning. My mom used to make a very near approximation of this quite frequently when I was growing up, and I was actually thinking of making it again tonight for Christmas Eve. My own version is more of a pan roast, as I like the crispy skin, and I don’t add vinegar. Sometimes garlic, sometimes white wine, sometimes neither, but always that great combination of apricot and thyme coating unctuous chicken thighs. Would that my own thighs were that lucky!

    Merry Christmas to you, Sally! I hope you get that pony this year.

    If only because I know you’ll have a great recipe for it….

    🙂

    Liked by 1 person

  3. Sally – to you and yours a wondrous Christmas Season and all the very best for the New Year. A most interesting recipe I shall most certainly try once the fire zone in which I find myself this festive season allows me to live a more normal life: Christmas very much cancelled this year . . . enjoy yours . . .

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  4. I just recently discovered the awesomeness of boneless-skinless thighs so I’m really excited to try this recipe. I will try it with my other recent discovery, pineapple jam, since a jar of it just happens to be in the fridge and it takes me forever to get through a jar of anything. LOL

    I don’t have an instapot or a pressure cooker so it will be the oven for mine.

    Like

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