Chicken breasts with Apricot-onion sauce

Just when we thought Winter had passed.....Mother Nature is having the last word. Though for some of us, Winter seems not to have been that severe.  March arrived with winds and warmth, well sort of.... and now we're turning towards April.......

Ideas have been germinating, growing and bursting with potential, ready to hatch like colorful Spring Easter eggs.  Easter is this Sunday!

We have been waiting patiently, and with perseverance, to see what comes next.  Will we find glimpses of new energy, new inspirations, new hopes, new projects every direction we turn?  Some things might appear in passing, while we may have to seek out others with a keen eye and a sense of adventure! I will be posting a few new projects as I dive into making the bedding for my granddaughter's nursery, a quilt for our 1st grandson and a tuffet for our granddaughter who will be 1 year in April. Plenty to do and plenty of excitement, with our family growing so quickly!
 

I am offering a dish today that just shouts, "It's Spring"! It is light and and has fresh Spring colors. If you aren't on board with the usual ham or Lamb for Easter, this would be a perfect dish!

Chicken Breasts with Apricot-Onion sauce

3 1/2 ounces dried apricots

4 skin on boneless chicken breasts

salt and pepper

1 T olive oil

1 large onion, diced

1 garlic clove, thinly sliced

8 thyme sprigs

1 bay leaf

1/2 c. dry white wine

1 1/2 c. chicken stock

2 T. apricot preserves

1 T unsalted butter

Preheat oven to 350 degrees F. In a bowl cover the apricots with hot water and let stand until soft, about 15 minutes, drain.

While the apricots are softening, dry the chicken with paper towels and season with salt and pepper under the skin, as well as outside, and stuff some sprigs of thyme under the skin. 

In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over moderately high heat until golden brown then flip and cook 3 minutes longer. Transfer the chicken to a baking sheet and roast for 30-40 minute, depending on the thickness of your chicken breasts, a meat thermometer, placed in the thickest part of the breast, should register 180 degrees F. 

Add the onion, garlic, thyme and bay leaf to the skillet. Season with salt and cook over moderate heat until the onion is tender. Add the wine and boil until reduced in half, scraping up the browned bits in the skillet. Add the chicken stock, apricots and apricot preserves and bring to a boil. Cook over high heat until sauce thickens. Off the heat, swirl in the butter until melted. Discard the thyme sprigs and bay leaf. Season sauce to taste. Transfer chicken to plates and spoon the sauce over the top. Mmmmmm YUM!!!

                       A full bodied California Viognier is ideal with this dish.

This years Easter Basket! I embroidered my Granddaughter's name and added a ballet skirt! Really fun! Easter basket creations can be found at How to make a pretty Easter basket 

Cheers!
JJ