Apricot-Glazed Chicken with Prunes and Carrots
1 Tbsp extra-virgin olive oil
1 medium onion, cut into quarters
4 large carrots, peeled and cut into 1-inch pieces
1/3 cup apricot jelly (or any fruit jam or marmalade)
2 Tbsp Dijon Mustard
8 Chicken thighs, no bone, no skin
1 cup pitted prunes
1/4 cup water
1 Tbsp apple cider vinegar
1. Preheat oven to 450 degrees. Heat oil over medium-high heat in a large ovenproof skillet; add onions and carrots and saute for 2 minutes.
2. In a large bowl, mix jelly, mustard, salt and pepper. Add chicken pieces and toss well.
3. Scatter prunes into skillet with onions and carrots. Top with chicken. Mix water and vinegar and pour into skillet. Bring to a boil, cover and reduce heat to a simmer. Cook for 5 minutes
4. Remove cover and place skillet in oven. Roast for 20 minutes and serve.