Wine-Braised Chicken with Apricots Recipe

This hearty Wine-Braised Chicken with Apricots is made with tender chicken thighs, a dry white wine, sweet dried apricots, savory onions, and a hint of warm cinnamon. This recipe creates an elegant one-pan meal where the chicken becomes incredibly tender in a savory-sweet and aromatic sauce. It’s perfect for a cozy autumn dinner party or a simple weeknight meal, and makes enough to serve 4 people.

Wine-Braised Chicken with Apricots Ingredients

• 4-6 bone-in, skin-on chicken thighs (about 2 lbs / 1 kg)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 3/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup whole dried apricots
• 2 tablespoons fresh parsley, chopped, for garnish

How To Make Wine-Braised Chicken with Apricots

1. Sear the chicken: Pat the chicken thighs completely dry with paper towels and season them all over with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is deep golden brown and crispy. Flip and sear for 2 minutes on the other side. Remove the chicken from the pot and set it aside on a plate.
2. Sauté the aromatics: Reduce the heat to medium. Add the sliced onion to the same pot and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden. Add the minced garlic, ground cinnamon, and ground cumin, and cook for one more minute until fragrant.
3. Deglaze the pan: Pour the white wine into the pot. This is called deglazing. Use a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom of the pot. Let the wine bubble and simmer for about 2-3 minutes, until it has reduced by about half.
4. Braise the chicken: Return the seared chicken thighs to the pot, nestling them into the onions. Add the chicken broth and scatter the dried apricots around the chicken. Bring the liquid to a gentle simmer.
5. Simmer until tender: Once simmering, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 30-40 minutes. The chicken is done when it is cooked through and so tender it is nearly falling off the bone.
6. Garnish and serve: Uncover the pot and skim off any excess fat from the surface of the sauce if desired. Garnish generously with fresh parsley and serve hot with the pan sauce spooned over the top.

Recipe Tips

• Use Chicken Thighs: For the best results, use bone-in, skin-on chicken thighs. The bone and skin add immense flavor to the sauce, and the dark meat stays incredibly moist and tender during the braising process.
• Don’t Skip the Sear: Searing the chicken until the skin is deeply golden brown is a crucial first step. It not only creates a delicious crispy texture but also builds a foundation of rich, savory flavor in the pot for your sauce.
• Deglaze for Maximum Flavor: “Deglazing” is a simple technique of adding liquid (in this case, wine) to a hot pan to lift all the caramelized, browned bits off the bottom. These little bits are packed with flavor and are the secret to a complex and delicious pan sauce.
• Choose Plump Apricots: Look for whole dried apricots that are plump and moist, such as Turkish apricots. They will hold their shape better during cooking and provide a pleasant chewy texture that contrasts with the tender chicken.

What To Serve Braised Chicken

This dish has a rich, flavorful sauce that is perfect for soaking up with a starchy side. Serve it over a bed of fluffy couscous, which is a classic pairing. Other wonderful options include creamy polenta, buttery mashed potatoes, or simple steamed rice. To add a fresh element, serve with a side of steamed green beans or a simple green salad with a lemon vinaigrette.

How To Store Braised Chicken Leftovers

• Refrigerate: Braised dishes are known for tasting even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stovetop or in the microwave.
• Freeze: This chicken dish freezes exceptionally well. Allow the chicken and sauce to cool completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Wine-Braised Chicken with Apricots Nutrition Facts

• Serving Size: 1 serving (recipe makes 4)
• Calories: 510 kcal
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 160mg
• Sodium: 890mg Total
• Carbohydrate: 20g
• Dietary Fiber: 3g
• Sugars: 15g
• Protein: 39g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? You can use boneless, skinless chicken breasts, but you must adjust the cooking time. Sear them for just 2-3 minutes per side. After adding them back to the pot, braise for only 15-20 minutes. Any longer and they will become dry and tough.
• What is a good non-alcoholic substitute for the white wine? For an alcohol-free version, you can replace the 3/4 cup of white wine with an equal amount of chicken broth. To replicate the acidity, add 1 tablespoon of white wine vinegar or fresh lemon juice along with the broth.
• Can I use different dried fruits? Absolutely! This recipe is delicious with other dried fruits. Try substituting the apricots with an equal amount of pitted prunes, golden raisins, or dried figs for a different but equally delightful flavor profile.
• Can I make this recipe in a slow cooker? Yes, this dish adapts well to a slow cooker. Follow the first three steps on the stovetop (searing the chicken, sautéing aromatics, and deglazing the pan). Transfer everything from the pot to your slow cooker, add the remaining ingredients, and cook on low for 4-6 hours or on high for 2-3 hours.