Barbecue Apricot Chicken
Photo by Beatriz Da Costa
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/3 cup apricot jam or preserves
- 1 28-ounce can diced tomatoes, drained
- 2 ½ teaspoons kosher salt
- 1 4-pound chicken, cut into pieces
- 2 cloves garlic, thinly sliced
- + 1 more ingredients
-
- ¾ teaspoon black pepper
Heat oven to 400° F.
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.
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White Wines from Provence
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