Recipe by apple atcha
"Delicious French-inspired chicken dish that features herbes de Provence and an apricot sauce. My ingredient amounts are estimated, particularly with the herbes de Provence. I made up this dish on the fly, and I generally cook based on smell and taste rather than strict measurements. It is important to note that using too much herbs de Provence may make the dish smell or taste too much like fancy soap, due to the lavender in herbs de Provence. Use your best judgment based on your personal tastes. Enjoy!"
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chicken drumsticks, with skin
salt, or more to taste
herbes de Provence
garlic cloves, minced
herbes de Provence
fresh apricots, pitted and chopped
This was the saving grace to our meal tonight and really, really good. Instead of legs, I used bone-in breasts as that is what I had. I also didn't have apricot jam, so I subbed peach for it. I did however have the fresh apricots. The one major thing I did that wasn't specified in the recipe was, after browning the chicken, there wasn't really any kind of liquid in the pan to deglaze with so, I added about 1/3 C of white wine to deglaze the pan and then added the preserves and apricots. Cooked on a very low heat so that the fruit would stay in tact and not burn or break down. Ended up using about 3 T. of the Herbe's de Provence rather than the 4 as stated in the recipe. I will make this again.
This has been my first complete cooking failure, not of my own doing, but rather from this recipe.
I used 1 packet of stevia instead of the preserve. Very good!!!
This recipe was great! Of course I made a couple modifications, but nothing crazy. I used an extra clove of garlic when sauteing the chicken (I also used bone in half chicken breasts). Then after I removed the chicken, I scraped most of the browned garlic out of the pan thne I added cubed red potatoes another clove a garlic, a little more oil and herbs, salt, pepper. After they browned a bit I added them to the chicken pan and put them in the over.
For the glaze, I decided I wanted onions in it to give it a little more savory, so I caramelized thinly sliced sweet vidalia onions in the same chicken pan before adding the other ingredients. Also, I didn't have enough apricot preserves (only 1/3 cup) so I added 1/3 cup of orange juice, along with the preserves and apricots. It was WONDERFUL.
The chicken was still juicy when it came out of the oven in about 30 mins (they were big halves) and the glaze was perfection!! I can't wait to make this again!!!
This is more of a guideline than a strict recipe, but if you are flexible it is delicious. I followed the advice of another reviewer and used some sherry to deglaze the pan. I also added about a 1/4 of a thinly sliced onion with the garlic. I don't care for the taste of lavender so I followed a recipe by Emeril for making herbes de Provence.
The chicken doesn't really release much juice while browning as instructed (I used thighs, not drumsticks) but does while baking. So I added some of that juice back in at the final step and brought the sauce back to a boil. Served over rice, it was wonderful. I do recommend using boneless chicken if possible, as it was a bit messy to eat, but worth it!
This. Was. Wonderful. Everyone in the family (including a teenage boy) gave it an enthusiastic thumbs up. I couldn't find herbes de provence at my grocery store, so used this substitution recipe (without the lavender)
2 teaspoons dried thyme
2 teaspoons dried savory
1 teaspoon dried marjoram
1 teaspoon dried lavender
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 crushed Bay leaf
I used about 1 1/2 recipes of the substitution and it was plenty for our tastes. I rubbed it into the chicken, but didn't add any additional before baking.
It does need some liquid in the sauce, but instead of adding white wine like one reviewer, I just added a few tablespoons of water. I also added an extra apricot or two. The garlic, sweet apricots and spices make such a delicious combination. I served it with rice and steamed vegetables. It's definitely a keeper and I will make it whenever I have access to good fresh apricots.
Excellent! As some others did, I sauteed half an onion in the pan then deglazed with a little white wine before adding the apricot and preserves. When I put the baked chicken back in the pan I included the juices. This was a really incredible meal which went nicely with Freekeh. Thanks for sharing.
I used more hdp, garlic, and apricots. I loved the smell and I chopped extra apricots for a raw garnish when plating. I didn't have preserves, so I used orange-tangerine juice, but the preserves would have been better.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Chicken Provencal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 204
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