The first time I ever had a fruity chicken dish was at a Moroccan restaurant in San Francisco. The tanginess of the Flying Olive Vinegars and Dijon mustard paired with the sweetness of the sauce and carrots, is a wonderful combination. Probably not as Moroccan as French. But, you be the judge! Barb L.
Serves: 4 (1 thigh per person)
1 Tbsp Flying Olive Garlic or a Mild-Medium Single Varietal of Choice
4 chicken thighs, with bones and skin
¾ tsp kosher salt, divided
¾ tsp freshly ground black pepper, divided
½ cup unsalted chicken broth
½ can (15 oz) apricot halves in juice, drained and cut into quarters (about 1 cup)
1- 1 ½ Tbsp honey, agave nectar, or sweetener of choice, more to taste
1 Tbsp Dijon mustard
2 Tbsp Flying Peach, Serrano Honey (the new Serrano is spicy), Honey Ginger, a Flying Olive White Balsamic Vinegar of Choice, or a Combination (we like Peach and Serrano Honey, half and half)
2 cups carrots, peeled and thinly sliced on the diagonal (about 4 carrots)
4 tsp finely chopped fresh sage leaves, divided
1 Tbsp thinly sliced garlic
1 Tbsp Flying Olive Butter Extra Virgin Olive Oil
Heat the Flying Olive EVOO(s) of Choice in a large skillet over medium-high heat. Sprinkle the chicken with ½ tsp salt and ½ tsp pepper. Add the chicken to the pan. Cook about 3 minutes on a side or until the chicken is browned (it will not be cooked through). Remove the chicken from the pan to a plate and cover to keep warm. Do not wipe out the pan.
Meanwhile, combine the chicken stock, apricot pieces, sweetener, and mustard in a bowl, stirring with a whisk. The apricot pieces will begin to fall apart.
Reduce the heat in the skillet to medium. To the pan, add the sliced carrots, 1 Tbsp of sage, and the garlic. Sauté for about 1-2 minutes until the carrots are beginning to soften. Add the apricot mixture to the pan. Cook for 2 more minutes while the sauce begins to thicken. Taste (carefully!) to be sure the sauce is sweet enough for your taste. Add more sweetener, if desired. Return the chicken to the pan and spoon the sauce over the chicken thighs. Cover and cook for about 10-12 minutes, or until an instant read thermometer reads 165 degrees F.
Remove the chicken from the pan to a platter. Cover to keep warm. Add the remaining ¼ tsp salt, ¼ tsp pepper, and the Flying Olive Butter EVOO to the pan sauce. Stir the sauce for until it is warm and slightly thickened. Spoon the sauce over the chicken and sprinkle with the remaining 1 tsp of sage. Serve.
Submitted by Barb L.