Simmered in a 5 ingredient mustard sauce, this Pan Seared Rosemary Apricot Chicken makes a simple yet bold paleo dish to share at the dinner table.
4
Servings
6
Ingredients
0
Comments
Ingredients
- 2 tablespoons chop Rosemary, Fresh
- ½ cups Mustard, Yellow
- 1 cup Apricot Jam
- ½ tablespoons Apple Cider Vinegar
- 2 fluid ounces White Wine
- 3 pounds Chicken, Hind Quarters
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a small bowl, combine rosemary, mustard, apricot preserves, apple cider vinegar, and white wine.
- 6699340 Upgrade to a paid membership 52256 to unlock all instructions 96459
- 2455997 Upgrade to a paid membership 22172 to unlock all instructions 88954
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 464489 Upgrade to a paid membership 51262 to unlock all instructions 72532
- 3750485 Upgrade to a paid membership 64366 to unlock all instructions 4054
- 893606 Upgrade to a paid membership 76133 to unlock all instructions 58783
- 1652543 Upgrade to a paid membership 5323 to unlock all instructions 30732
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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, spoon sauce over the chicken and continue to cook until cooked through, another 10 minutes or so.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 12 ounces Amount Per Serving
- Calories
- 918
- Total Fat
- 49g
- Saturated Fat
- 14g
- Trans Fat
- 0g
- Cholesterol
- 283mg
- Sodium
- 613mg
- Total Carbohydrates
- 54g
- Fiber
- 2g
- Sugar
- 35g
- Protein
- 62g
- WW Freestyle
- 30