John Myers
Tipsy Apricot Chicken
The perfect tipsy apricot chicken recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts
- 150 g Soft apricots
- 2 Branches Thyme
- 2 Branches Rosemary
- 3 Sweet peppers
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 2 Garlic cloves, thinly sliced
- 8 Discs Bacon
- 8 tbsp Whiskey
- 150 ml Poultry stock
- 100 ml Cream
- Salt
- Pepper
- Espelette pepper
- A few hours before preparation or the day before, halve 100 g of the soft apricots and place in a sealable can. Remove the needles from a sprig of rosemary, chop a little and add to the apricots and then add the whiskey.
- Dice the remaining apricots. Cut the sweet peppers into strips. Pluck the thyme leaves and remove the needles from the rest of the rosemary branch and chop. Cut a pocket into the side of the chicken breasts and season with salt and pepper on both sides.
- Now let the pickled soft apricots drain over a sieve, catch the draining whiskey, which we need for the sauce. Now fill the chicken breasts with the apricots. If pickled apricots are left over, these are also diced and added to the other diced apricots.
- Now place four slices (or more, depends on the width of the bacon) on a board, overlapping each other. Scatter some of the thyme leaves and the chopped rosemary on top and cover with a few garlic slices.
- Now place the filled chicken breast on the bacon and wrap it tightly in it, do the same with the other chicken breast. Now preheat the oven to 160 degrees.
- Heat a pan and sear the chicken breasts with the seam side down on all sides, so that the bacon is nice and cross. Now take the bacon out of the pan and finish cooking in the oven.
- Now put the shallot and the finely chopped garlic in the pan, sauté until translucent and then add the apricots and peppers, sauté for a few minutes while turning. Then deglaze with the collected whiskey and the poultry stock, turn the heat down and simmer gently for about 10 minutes.
- Then add the cream and simmer for another 5 minutes. Then season with salt, pepper and Espelette pepper to taste. If you like, you can add a very small sip of whiskey.
- Take the chicken breast out of the oven and serve with the sauce – we had jasmine rice with it.
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