Barbecue Apricot Chicken

Barbecue Apricot Chicken
Photo by Beatriz Da Costa

Ingredients

  • 1 28-ounce can diced tomatoes, drained
  • 1 tablespoon balsamic vinegar
  • 1/3 cup apricot jam or preserves
  • 1 tablespoon balsamic vinegar
  • ¾ teaspoon black pepper
  • 1 28-ounce can diced tomatoes, drained
  • 2 ½ teaspoons kosher salt
  • + 8 more ingredients
    • 2 cloves garlic, thinly sliced
    • 2 ½ teaspoons kosher salt
    • 1 4-pound chicken, cut into pieces
    • 1/3 cup apricot jam or preserves
    • 1 tablespoon olive oil
    • 1 tablespoon olive oil
    • ¾ teaspoon black pepper
    • 1 4-pound chicken, cut into pieces

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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View full recipe at My Recipes

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