Apricot-Glazed Chicken with Prunes and Carrots
A one-pan dish that’s simple and flexible. Prep tips: No carrots? Try parsnips. No prunes? Use dried apricots. Serving tip: Pair with a side of couscous.
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Cooking tools:
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 small onions, cut into quarters
- 4 large carrots, peeled and cut into 1-inch pieces
- 1/3 cup apricot jelly (or any stone-fruit jam or marmalade)
- 2 tablespoons Dijon mustard
- 8 chicken thighs (about 2 pounds), skin removed
- 1 cup pitted prunes
- ¼ cup water
- 1 tablespoon apple cider vinegar
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