Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Give baked chicken buttery, caramelized flavor with an easy apricot preserve sauce—simply reduce the preserves to a glossy, sticky glaze and it’s ready to go. Skinless chicken thighs baked in the oven give you both the richness of juicy, tender dark meat and the benefits of a lighter dish with very little added fat. The glaze needs only a half-tablespoon of butter and a splash of sweet and tangy white balsamic vinegar to help it reduce. Pan-searing is one of the quickest, most nutritious ways to bring out the best taste and texture in vegetables. A little olive oil and simple seasoning allow the vegetables’ natural flavors to be the star of the dish. In this recipe, sweet, anise-flavored fennel balances the earthiness of the broccoli—and it’s all ready in about 10 minutes.

Ingredients
For the Chicken
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • ½ tsp dried red chile flakes
  • 8 bone-in chicken thighs (2½ to 3 lbs total), skin removed
  • 4 tbsp apricot preserves
  • ½ tbsp unsalted butter
  • 1 tsp white balsamic vinegar
For the Vegetables
  • 2 tbsp olive oil
  • 1 small fennel bulb, cored and cut into thin vertical strips
  • 6 oz broccoli florets with 1- to 2-inch stems
  • sea salt
  • freshly ground black pepper

Instructions
  1. Preheat the oven to 375° F and line a shallow baking pan with parchment paperSkinless Chicken Thighs
  2. Combine the oil, salt, pepper, and chile flakes in a small bowl. Rub the chicken thighs all over with the oil mixture and place on the baking pan.Chicken Thighs Ready to Bake
  3. Bake 30 minutes on 1 side, then turn and bake 15 minutes longer, until the thighs are almost cooked through.1st Glaze on Chicken
  4. Meanwhile, combine the apricot preserves, butter, and balsamic vinegar in a small saucepan or skillet and season with salt and pepper. Bring to a simmer over medium heat, then reduce the heat to low and cook slowly until the mixture reduces to a glaze, about 10 minutes.Apricot Glaze
  5. Brush the chicken with half the glaze and bake 4 minutes. Turn the thighs over and brush with the remaining glaze. Bake until the chicken is tender and cooked through, about 3 minutes longer.Baked, Glazed Chicken
  6. To serve, place 2 chicken thighs on each of 4 plates and spoon the fennel and broccoli alongside (recipe follows).Fennel and Broccoli
  7. Heat a heavy (preferably cast-iron) skillet over medium-heat and add the oil. Add the fennel and sauté, stirring a few times, 6 minutes.Fennel Beginning to Cook
  8. Add the broccoli and season with salt and pepper. Stir into the fennel and sauté until the vegetables are crisp-tender and slightly browned, 4 minutes.Sauteed Fennel and Broccoli
  9. To serve, divide and spoon alongside the chicken. Serve hot.


 

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

Baked Chicken with Apricot Glaze and Sauteּed Fennel and Broccoli

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