Chicken Thighs with Apricots and Olives Recipe

Chicken Thighs with Apricots and Olives Recipe

  • 1 1/4 pounds boned, skinned chicken thighs
  • 1/3 cup kalamata olives
  • 1/3 cup dried apricots, cut in half
  • 1/3 cup dry vermouth
  • 2 tablespoons Safeway SELECT Capers, drained
  • 1/4 teaspoon grated orange peel
  • 2 tablespoons orange juice
  • 1 tablespoon Safeway SELECT Verdi White Wine Vinegar
  • 2 teaspoons dried basil
  • 2 teaspoons Safeway SELECT Verdi Olive Oil
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons firmly packed brown sugar
  • Italian parsley sprigs
  • Orange slices (optional)
  1. Rinse chicken, pat dry, and cut into 1-inch pieces. Place in a 9- by 13-inch baking dish and add olives, apricots, vermouth, capers, orange peel, orange juice, vinegar, basil, oil, and garlic. Stir to mix well; then spread out evenly.
  2. Bake, uncovered, in a 500 degrees F oven for 15 minutes. Turn oven temperature to broil. Sprinkle chicken mixture evenly with sugar. Then broil about 6 inches below heat until top begins to brown and chicken chunks are no longer pink in thickest part; cut to test (about 5 more minutes).
  3. If desired, let chicken stand for about 5 minutes before serving to let juices thicken slightly. Garnish with parsley sprigs and, if desired, orange slices.
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