Katie’s Baked Apricot Chicken
  • 1 Chicken – quartered
  • ¼ Cup From Olives & Grapes Herbs de Provence EVOO
  • 2T From Olives & Grapes Apricot Whit Balsamicor to taste
  • 2-3cloves garlic mincedor to taste
  • 1 Small onion quartered and separated
  • 8-10in Dried apricotscuthalf (use fresh apricots ifseason, pitted and quartered)
  • 1 Cup of Chicken Stockdivided
  • 2T Apricot Preserves
  • T ½Corn Starch
  1. Preheat oven 350*
  2. Wash and pat dry Chicken
  3. In a small bowl, using your immersion blender (or whisk,) blend together the Herbs de Provence
  4. EVOO and the Apricot White Balsamic until creamy.
  5. Taste the dressing and add more balsamic if desired.
  6. Fold in the garlic to taste season with salt and pepper.
  7. Using a shallow baking dish, pour in chicken stock then place chicken skin side up in pan and
  8. brush with the Apricot/EVOO dressing.
  9. Add the onions and the apricots
  10. Place in oven and bake until internal temperature reads 165* on instant read thermometer. (30-40
  11. minutes)
  12. Remove chicken transfer drippings to sauté pan bring to a simmer. Whisk cornstarch into
  13. remaining ½ cup of chicken stock.
  14. Whisk into drippings and simmer until thickened, add apricot preserves continue whisking until dissolved.
  15. Add more liquid if needed.
  16. Pour over Chicken.