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Pan Seared Rosemary Apricot Chicken

Pan Seared Rosemary Apricot Chicken

Pan Seared Rosemary Apricot Chicken

Author/Source:  

Lisa @ Onceamonthmeals.com

Ingredients:

  • 2 Tablespoons fresh rosemary, chopped
  • 1 cups mustard
  • 1 cups apricot preserves
  • 0.5 Tablespoons apple cider vinegar
  • 0.25 cups white wine (or substitute chicken broth)
  • 3 each chicken hind quarters

Directions:

In a small bowl, combine rosemary, mustard, apricot preserves, apple cider vinegar, and white wine. In a non stick skillet over high heat, place chicken flesh side down and sear. Turn over, and continue to sear opposite side. Turn down heat to medium low, and add mustard sauce. Cook covered for 15 minutes. Flip chicken and continue to cook until cooked through, another 10 minutes or so.

Freezing Directions:

In a small bowl, combine rosemary, mustard, apricot preserves, apple cider vinegar, and white wine. Divide sauce between quart freezer bags. Divide chicken evenly between gallon freezer bags, placing one bag of sauce in each. Label and freeze. TO SERVE: Thaw. In a non stick skillet over high heat, place chicken flesh side down and sear. Turn over, and continue to sear opposite side. Turn down heat to medium low, and add mustard sauce. Cook covered for 15 minutes. Flip chicken and continue to cook until cooked through, another 10 minutes or so.

Servings:  4


**conversion chart image provided by Erik Spiekermann

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