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. Source: EatingWell Magazine, Holiday Issue 1995

Mark Bittman


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; 11.2 g total fat; 2.5 g saturated fat; 57 mg cholesterol; 657 mg sodium. 1412 mg potassium; 70.6 g carbohydrates; 9.7 g fiber; 45 g sugar; 21.8 g protein; 2962 IU vitamin a iu; 11 mg vitamin c; 25 mcg folate; 75 mg calcium; 3 mg iron; 45 mg magnesium;

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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