The Butcher Shop, Inc.

Locally Sourced Quality Food

Apricot Sweet and Sour Chicken

by

In the realm of culinary artistry, few dishes harmonize contrasting flavors as exquisitely as Sweet and Sour Apricot Chicken. A fusion of succulent chicken thighs and a tantalizing apricot concoction, this recipe promises an enchanting culinary experience that dances on the palate.

At the heart of this creation lies the Apricot Sweet and Sour Sauce, a symphony of tastes brought to life with a medley of ingredients. The velvety fusion of apricot jam, orange juice, and apple cider vinegar intertwines with the rich embrace of ketchup, honey, Dijon mustard, and Worcestershire sauce. The sweet undertones weave effortlessly with the tangy accents, creating a sauce that embodies the essence of balance.

Guided by the culinary compass, succulent bone-in, skin-on chicken thighs are perfectly prepared. Coated in a rub of smoked paprika, salt, and pepper, the thighs take on a mesmerizing aroma and a flavorful depth that beckons to be savored.

Ingredients for Apricot Sweet and Sour Sauce:

  • 1 13-0unce jar apricot jam
  • 1 small sweet onion, chopped
  • 1 Fresno chile, with seeds removed and minced
  • 4 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce

Ingredients for the chicken:

  • 16 TBS bone-in and skin-on chicken thighs
  • 1 teaspoon black pepper
  • Suggested garnishes: fresh parsley, chopped or sliced almonds

Directions:

  1. Preheat the oven to 375 F.
  2. Start by preparing the sweet and sour apricot sauce. Saute the onions in olive oil over medium heat until they become translucent (about 3 to 4 minutes.) Add the chile and garlic, and saute another 2 minutes. Stir in the apricot jam. Once the jam has melted, add the orange juice and cider vinegar. Bring to a simmer, and then add the ketchup, honey, Dijon, and Worcestershire. Turn the heat down to a medium-low simmer and cook until thickened, stirring frequently. Remove from heat and set aside.
  3. After the sauce has cooled, pour it into a blender and puree until smooth. Add salt to taste, and then set it aside.
  4. Next, prepare the chicken thighs. Mix together the paprika, salt, and pepper in a small bowl.
  5. Line two baking sheets with foil. Place the chicken thighs on the sheets. Use a brush to coat the chicken with vegetable oil. Sprinkle the paprika mixture onto both sides of the thighs.
  6. Bake for about 35 minutes until the internal temperature of the thighs reaches 160 F.
  7. Remove about 1 cup of the sweet and sour apricot sauce for basting. Baste the chicken, set the oven to broil, and broil until the sauce carmelizes. Remove from the oven and allow the thighs to rest for at least 5 minutes.
  8. Serve with the remaining sauce drizzled over the thighs and topped with your favorite garnish.

Find the best ingredients for your dinner tonight at The Butcher Shop.

One of the best parts of living in Oregon is having access to fresh and delicious meats and produce. That’s why The Butcher Shop always carries locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.