French Apricot-Thyme Chicken
Crisp-skinned thighs meet a tangy apricot-thyme pan sauce, with sweet carrots and celery softened in the browned drippings.
Fits Celiac, Hashimoto's, Pregnancy and 9 more diets
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Ingredients
- 200 g boneless, skin-on chicken thighs, 2 small thighs
- 1 tsp olive oil
- 1 carrot, cut into thin coins
- 1 stalk celery, thinly sliced
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 120 ml gluten-free chicken stock
- 20 g dried apricots, chopped
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme, leaves
- 1 tbsp fresh parsley, chopped
- 0.4 tsp salt
- 0.125 tsp black pepper
Method
- Salt and pepper the thighs; sear skin-side down until crisp and browned.5 min timer
- Turn thighs, brown briefly, then set aside; soften vegetables in pan drippings.3 min timer
- Add stock, apricots, vinegar, and thyme; scrape browned bits and reduce until coating.6 min timer
- Return chicken skin-side up; cover and simmer until it reaches 165°F/74°C.8 min timer
- Uncover briefly to re-crisp skin, then finish with parsley and pan sauce.1 min timer
Why it works
- Celiac disease: Gluten-free chicken stock keeps hidden gluten out of the pan sauce.
- Gluten-free: Gluten-free chicken stock and whole ingredients leave out wheat, barley and rye.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Paleo recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes.