Prep Time: 25 minutes
This is a simple dish to prepare, but adds some unusual flavor notes that set this dish apart from run of the mill chicken dishes.
Cooking Time: 45 minutes
Simmering this dish will allow the flavors to develop, so let it go low and slow while you enjoy some of the leftover wine!
Instructions:
- 1 1/2 lbs boneless, skinless chicken breast, diced into 1/2″ pieces
- 1 cup dried apricots, finely diced
- 2 cups chicken stock
- 1 1/2 cups dry white wine
- 3 tbs olive oil
- 2 large shallots, finely minced
- 2 cups fresh green beans, cut into 1/2″ long pieces
- 1/2 tsp fresh ginger, very finely minced
- 2 small cloves fresh garlic, smashed
- 1 tsp dried thyme
- 1 tsp salt
- 3/4 tsp white pepper
- 2 bay leaves
- 1 tbs sundried tomato paste
- 2 tsp cornstarch
- 1/2 cup slivered almonds, toasted
- In a small bowl, soak apricots in white wine, set aside for ~30 minutes
- Preheat oven to 350 degrees
- In an ovenproof, heavy bottomed (covered) skillet, heat olive oil over medium heat
- Add shallots, garlic, salt, pepper, thyme, bay leaves, ginger and tomato paste, lowering heat to medium-low; stir several times over 3-4 minutes to activate spices and soften shallots
- Remove shallots and bay leaves from pan; adding into apricots
- Turn heat back up to medium, add chicken; stir until cooked through and browned on all sides: 12-15 minutes
- Remove chicken from pan, turn heat to high, add in green beans, apricots, wine and stock; deglaze pan–scraping any browned bits from the bottom of the skillet
- Add apricot mixture and chicken to skillet
- Cover skillet, place in 350 degree oven for 15 minutes
- In a tinfoil “nest” spread out almonds; toast for 5 minutes in the 350 degree oven until brown; keep an eye to ensure that they don’t burn–not all ovens are calibrated!
- Remove skillet and place on stovetop over low heat
- Mix cornstarch with enough water to make a slurry
- Mix cornstarch mixture into chicken and stir until sauce thickens
- Serve over rice and garnish with toasted almonds