Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the touch of vinegar to create an unforgettable savory flavor. You'll want quick-cooking barley or whole-wheat couscous to soak it up.

Mark Bittman
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until golden, about 2 minutes per side. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add broth, apricots, prunes and vinegar. Bring to a boil; reduce heat to low. Cover and simmer until the chicken is no longer pink in the middle, about 6 minutes. Transfer to a plate and cover with foil to keep warm.

  • Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Season with salt and pepper. Serve the chicken topped with the sauce and garnished with parsley.

Nutrition Facts

459 calories; protein 21.8g 44% DV; carbohydrates 70.6g 23% DV; dietary fiber 9.7g 39% DV; sugars 45.3g; fat 11.2g 17% DV; saturated fat 2.5g 12% DV; cholesterol 57.4mg 19% DV; vitamin a iu 2962.4IU 59% DV; vitamin c 11.1mg 19% DV; folate 25.2mcg 6% DV; calcium 74.9mg 8% DV; iron 3.4mg 19% DV; magnesium 45.1mg 16% DV; potassium 1412.5mg 40% DV; sodium 656.8mg 26% DV; thiamin 0.1mg 10% DV.

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Rating: 5 stars
Absolutely delicious & totally easy Outstanding recipe. I salt and pepper the thighs first though. Be sure to let the sauce reduce properly. I found 5 minutes wasn't quite long enough to get that rich sauce I was hoping for. I served this over oat groats. Read More