Pioneer Woman Apricot Chicken Thighs

Pioneer Woman Apricot Chicken Thighs is made using chicken hindquarters, carrots, red onions, dried apricots, and rosemary. This savory Apricot Chicken Thighs recipe offers a hearty dinner that takes about 3 hours to prepare and can serve up to 4 people.

Pioneer Woman Apricot Chicken Thighs Ingredients

• 2 tablespoons olive oil
• 4 chicken hind quarters
• Kosher salt and freshly ground black pepper (to taste)
• 8 cloves garlic, peeled
• 4 carrots, cut into large chunks
• 2 red onions, cut into quarters
• 2 cups dry white wine (any kind)
• 2 cups chicken stock
• 16 dried apricots
• 4 sprigs rosemary
• Cheese Grits (recipe follows)
• Freshly chopped parsley, for garnish

Cheese Grits Ingredients

• 3 cups low-sodium chicken broth
• 3/4 cup quick grits
• 2 cups grated sharp Cheddar
• 4 ounces cream cheese
• 2 tablespoons salted butter

How To Make Pioneer Woman Apricot Chicken Thighs

1. Preheat and prepare: Preheat your oven to 325°F (163°C). Heat 2 tbsp of olive oil in a large Dutch oven over medium heat. Season the chicken hindquarters liberally with salt and pepper.
2. Brown the chicken: Place the chicken skin-side down in the Dutch oven. Cook until the skin is golden brown, about 4 minutes, turning occasionally. Remove the chicken and set it aside.
3. Add veggies and liquids: Add the garlic, carrots, and red onions to the Dutch oven. Pour in the white wine and chicken stock. Add the dried apricots and rosemary sprigs, stirring to combine.
4. Braise: Return the chicken to the Dutch oven, nestling it among the vegetables and apricots. Bring to a gentle boil, then cover and transfer to the oven. Bake until the chicken is tender, about 2.5 hours.
5. Serve: Remove the Dutch oven from the oven. Serve the chicken over Cheese Grits, garnished with chopped parsley. Include vegetables and apricots with each serving and drizzle with the cooking liquid.

Cheese Grits Instructions

1. Boil broth: Bring 3 cups of chicken broth to a boil over medium heat in a saucepan.
2. Add grits: Gradually whisk in the quick grits. Return to a boil, then simmer on low heat for 3-4 minutes, stirring occasionally.
3. Add cheese: Mix in the Cheddar cheese and cream cheese until melted and smooth.
4. Final touch: Stir in 2 tbsp of butter for richness. Keep warm until ready to serve.

Recipe Tips

• Choose the Right Wine: Select a white wine that you enjoy drinking; its flavors will intensify during cooking, enhancing the dish’s overall taste.
• Optimal Browning: Ensure the chicken skin is completely dry before searing to achieve a perfectly crispy texture.
• Herb Substitutions: If fresh rosemary isn’t available, thyme can be a great alternative, providing a slightly different but equally aromatic flavor.
• Vegetable Variations: Feel free to swap out carrots and onions with parsnips or fennel for a different flavor profile that complements the chicken.
• Apricot Alternatives: If dried apricots are too sweet for your taste, try dried plums or cherries for a tart contrast to the savory ingredients.

What To Serve With Apricot Chicken Thighs

Serve your hearty Pioneer Woman Apricot Chicken Thighs with almond rice pilaf, steamed green beans with toasted almonds, cucumber yogurt salad, roasted beet and orange salad, and a crisp apple slaw.

You can also pair it with baked sweet potato rounds sprinkled with goat cheese, or a fennel and pear salad for a refreshing crunch.

How To Store Apricot Chicken Thighs

Refrigerate: Place the leftover chicken in an airtight container or tightly wrap it with aluminum foil. This keeps it fresh for up to four days. Ensure it’s cooled before storing to prevent bacterial growth.

Freeze: Pioneer Woman Apricot Chicken Thighs can be frozen, but best if enjoyed fresh. Freeze portions in airtight containers or heavy-duty freezer bags for up to three months. Thaw in the refrigerator overnight before reheating.

How To Reheat Apricot Chicken Thighs

In The Oven: Preheat your oven to 350°F (175°C). Arrange the chicken in a baking dish and add a splash of chicken stock to moisten. Cover with foil and heat for 20-25 minutes, until hot.

In The Microwave: Place chicken thighs in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on high for 3-4 minutes, turning halfway through the reheating process.

In The Air Fryer: Set the air fryer to 360°F (182°C). Place chicken thighs in the basket, ensuring they don’t overlap. Reheat for 4-6 minutes or until heated through and crispy.

Pioneer Woman Apricot Chicken Thighs Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 45g
• Protein: 45g
• Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 900mg
• Fiber: 5g
• Sugar: 20g

Frequently Asked Questions

Can I Use Boneless Chicken Instead of Hindquarters?

Yes, you can use boneless chicken pieces instead of chicken hindquarters. However, keep in mind that boneless chicken may cook faster, so adjust the cooking time accordingly. This change might also affect the flavor slightly, as bones contribute to the richness of the dish.

How Should I Adjust Cooking Time for Different Oven Types?

Convection ovens typically cook faster due to their circulating air, so they reduce the cooking time by 25% compared to regular ovens. Always check the chicken’s doneness with a meat thermometer to ensure it reaches a safe internal temperature of 165°F (74°C).

Can This Recipe Be Made in a Slow Cooker?

Yes, this recipe can be adapted for a slow cooker. Layer the ingredients as instructed and cook on low for 6-8 hours or on high for 3-4 hours. Keep in mind that the texture of the skin will not be as crispy as when oven-braised.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Crab Stuffed Mushrooms
• Pioneer Woman Lasagna Soup
• Pioneer Woman Cabbage And Sausage