Name: One-pot caramelised apricot chicken thighs with thyme
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 2
Ingredients: 2 tablespoons cornflour; 2 teaspoons salt; ½ teaspoon freshly cracked pepper; 2 chicken marylands, skin on; 3 tablespoons (60ml) extra virgin olive oil; 2 French shallots, thinly sliced lengthways; 2 garlic cloves, roughly chopped; 6 Dutch carrots, peeled, trimmed; 1 teaspoon Dijon mustard; 1/3 cup dried apricots; ⅓ cup apricot jam; 150ml apricot nectar; 300ml chicken stock; 1 tablespoon red wine vinegar; 5g thyme leaves, plus extra sprigs to serve; Cooked basmati rice, to serve

One-pot caramelised apricot chicken thighs with thyme

This melt-in-your-mouth, weeknight apricot chicken recipe can be made in one pot and with no fuss.

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Serves 2

Prep

15M

Cook

Total

1H 15M

Fill your kitchen with the tantalising aromas of The Cordony Kitchen’s one-pot apricot chicken. It’s not your grandma’s recipe!

Ingredients

2 tablespoons cornflour

2 teaspoons salt

½ teaspoon freshly cracked pepper

2 chicken marylands, skin on

3 tablespoons (60ml) extra virgin olive oil

2 French shallots, thinly sliced lengthways

2 garlic cloves, roughly chopped

6 Dutch carrots, peeled, trimmed

1 teaspoon Dijon mustard

1/3 cup dried apricots

⅓ cup apricot jam

150ml apricot nectar

300ml chicken stock

1 tablespoon red wine vinegar

5g thyme leaves, plus extra sprigs to serve

Cooked basmati rice, to serve

Method

Preheat oven to 200ºC fan. Place cornflour, 1 teaspoon of the salt and ¼ teaspoon of the pepper in a bag and shake to mix. Add chicken and shake to coat chicken.

Heat 2 tablespoons of the oil on medium-high in a large deep ovenproof frying pan with lid. Add chicken, skin-side down, and brown for 2 minutes each side. Transfer chicken to a plate and reduce heat to low-medium.

Add remaining oil to pan, then shallots, garlic and carrots. Cook for 2 minutes. Add mustard, apricots, jam, nectar, stock, vinegar and thyme. Bring to a simmer. Add chicken skin-side up.

Place frying pan in oven and bake, covered, for 30 minutes. Remove lid and bake, uncovered, for a further 15–20 minutes.

Remove from oven, scatter over thyme sprigs. Serve with rice.

Apricot chicken. Pyrolux round chef pan in Ocean Blue, KitchenWarehouse. Plates and cutlery, stylist’s own. Fabric, Elliott Clarke. (Photography: Alana Landsberry | Styling: Steve Cordony and Olga Lewis)

Recipe creator Amanda Cordony