This Apricot Chicken with Fennel is the perfect Spring meal to add to your usual chicken recipe rotation. It's elegant, delicious and easy enough for a weeknight or sophisticated enough to serve while hosting.
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Course: Dinner
Cuisine: American, French
Keyword: Apricot, Chicken Thighs, Fennel, Spring
Servings: 4
- 6 Bone-In Skin-On Chicken Thighs
- 1/2 Cup Apricot Jam or preserves
- 2 Tbsp Dijon Mustard
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice juice from 1 lemon
- 1 1/2 tsp Tarragon chopped
- 2 Cloves Garlic minced
- 1 Fennel Bulb sliced
- 1 Large Shallot sliced
Preheat an oven to 425ºF. Pat the chicken dry and season with salt and pepper.
Heat an oven proof skillet to medium-high. Add 2 Tbsp olive oil to the pan then arrange 3 pieces of chicken skin side down. Brown the chicken for 4-5 minutes on one side, flip and continue browning for 4-5 minutes on the other side. Move the chicken around as needed for even browning. Work in batches for a crispy skin. Repeat with other 3 pieces of chicken.
While the chicken is browning slice the fennel and shallot and make the apricot glaze.
To make the glaze combine the apricot jam, dijon mustard, lemon zest, lemon juice, garlic and tarragon in a small bowl. Whisk until cohesive, breaking up any large chunks of apricot.
Remove the chicken from the pan, any excess oil and lower the heat to medium. Add the sliced fennel and shallots to the pan and 1/2 of the apricot glaze. Mix to coat then sauté for 15-18 minutes until nice and soft and most of the moisture has evaporated.
Add the chicken back to the pan on top of the fennel and brush with the remaining glaze.
Roast in the preheated oven for 20-25 minutes or until the internal temperature on the chicken reaches 175° for bone-in chicken thighs.