Description
Hearty Pioneer Woman Apricot Chicken Thighs emerge as a delightful fusion of tangy sweetness and savory comfort. Juicy chicken thighs glazed with apricot preserves create a simple yet elegant dinner that welcomes you to savor each delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 chicken hind quarters
- 16 dried apricots
- 4 carrots, cut into large chunks
- 2 red onions, cut into quarters
- 4 sprigs rosemary
Liquid Ingredients:
- 2 cups dry white wine
- 2 cups chicken stock
- 3 cups low-sodium chicken broth
Seasonings and Additional Components:
- 2 tablespoons olive oil
- 8 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- Freshly chopped parsley
Cheese Grits Ingredients:
- ¾ cup quick grits
- 2 cups grated sharp Cheddar
- 4 ounces cream cheese
- 2 tablespoons salted butter
Instructions
- Prepare the cooking vessel by heating 2 tablespoons of olive oil in a large Dutch oven over medium heat. Generously season chicken hindquarters with salt and freshly ground black pepper.
- Carefully place chicken pieces skin-side down, creating a golden-brown exterior by cooking for approximately 4 minutes. Rotate pieces occasionally to ensure even coloration. Transfer browned chicken to a separate plate.
- Introduce aromatic vegetables to the Dutch oven: mince garlic, chop carrots, and slice red onions. Pour in white wine and chicken stock, then add dried apricots and fragrant rosemary sprigs. Gently stir to combine ingredients.
- Nestle the browned chicken among the vegetables and fruits, ensuring even distribution. Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (163°C).
- Allow the dish to braise for approximately 2.5 hours, or until chicken becomes exceptionally tender and begins to fall apart.
- For the cheese grits, bring 3 cups of chicken broth to a rolling boil in a separate saucepan over medium heat.
- Gradually whisk quick grits into the boiling broth, reducing heat to low. Simmer for 3-4 minutes, stirring periodically to prevent sticking.
- Incorporate sharp Cheddar cheese and cream cheese, stirring until completely melted and creating a smooth, creamy texture.
- Enhance the grits with 2 tablespoons of butter, stirring until fully integrated. Maintain warmth until serving.
- Remove the braised chicken from the oven. Plate over creamy cheese grits, garnishing with freshly chopped parsley. Spoon additional vegetables, apricots, and cooking liquid over the chicken for maximum flavor.
Notes
- Leftovers store beautifully in airtight containers, staying fresh for 3-4 days in the refrigerator.
- Make-ahead magic means flavors deepen and intensify overnight, creating an even more delicious meal.
- Stone-ground grits deliver rustic texture, though quick grits work perfectly for faster preparation.
- Room temperature ingredients guarantee silky-smooth, luxuriously creamy cheese grits every time.
- Dutch oven cooking ensures consistent heat distribution, developing incredibly rich, concentrated flavors.
- Bone-in, skin-on chicken hindquarters guarantee maximum juiciness and deep, complex taste profiles.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg