Apricot and Olive Chicken

Today we have a gently roasted, Mediterranean-inspired chicken dish that pulls together a variety of flavor components to produce a lovely balance of sweet, savory and pleasantly acidic all in the same bite.  It’s especially good as a weeknight option if you make it in two steps:  mix the marinade in the morning, then bake in the evening.  That allows more time for the flavors to develop while you’re off at work.

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Here are your ingredients for two servings, but it’s easy to scale these for larger preparations.

  • 1 oz. olive oil
  • 1 oz. red wine vinegar
  • 1 tsp. chopped fresh oregano leaves
  • 1/2 tsp. kosher salt
  • 1 clove garlic, minced
  • 2 small bay leaves
  • Cracked black pepper to taste
  • 1/4 cup sliced green olives
  • 1/2 cup sliced dried apricots
  • 2 boneless skinless chicken breast halves
  • 1 oz. honey
  • 1/4 cup dry white wine

In a mixing bowl whisk together the olive oil and vinegar to form an emulsion, then stir in all but the last three ingredients and mix thoroughly.  Just like that your marinade is ready.  Add the chicken and toss until it is well coated, then cover and refrigerate for at least an hour.

When it’s time to bake, preheat your oven to 350°.  Remove the bay leaves from your marinade, and place the chicken breasts into a glass baking dish.  Whisk the wine and honey into the marinade, then pour the whole mess over the chicken.  Bake for about 40 minutes, giving the chicken an occasional baste along the way, and you’re done.

This dish is light, healthy and most definitely tasty.  We served this with sides of sautéed zucchini and roasted fingerlings, and enjoyed ourselves immensely.  As always, we munched it right down with a big happy grin on our faces, and I’m sure you will too.  Until next time:  Eat well, my friends!

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