Description
Tender boneless, skinless chicken thighs in a creamy, tangy sauce with mushrooms and apricots. A meal that feels like a warm embrace. Brought to you by way of my Swedish connections.
Ingredients
- 3 Tablespoons White Vinegar
- 3 cups Heavy Cream
- 2 Tablespoons Butter, Divided, Plus More For Preparing Baking Dish
- 1-½ pound Boneless, Skinless Chicken Thighs, Cut Into Quarters
- Salt And Cracked Pepper
- 8 ounces, weight Cremini Mushrooms Cut Into Quarters
- 6 ounces, weight Whole Dried Apricots, Cut In Half
- ½ cups Onion, Chopped
- 1 Medium Garlic, Diced
- 3 Tablespoons Worcestershire Sauce
Preparation
Preheat oven to 375°F. Lightly grease the inside of an 8 x 11 baking dish.
Whisk vinegar into heavy cream and set aside.
Heat a large skillet to medium. Melt 1 tablespoon of the butter.
Season chicken with salt and pepper, then place in single layer in the preheated skillet. Cook on both sides until cooked through and lightly browned. Transfer to prepared baking dish so that chicken is in a single layer.
In the same skillet, add remaining butter, mushrooms, apricots, onion, and garlic. Sauté lightly until onion is translucent and somewhat softened, and mixture is aromatic. The mushrooms should still be relatively firm.
Add cream mixture and Worcestershire sauce. Stir until cream sauce starts to bubble, then reduce heat to low and simmer for 10 minutes. Pour the sauce over the chicken in the baking dish and bake for 20 minutes.
Serve over white rice and garnish with chopped parsley.
