Prep 15 mins
Cook 40 mins
After a glumpie Sunday afternoon, where the remaining leaves precariously fell from the dormant trees, a cool mist had settled in the valley below, the world appeared to me; to have hibernated, here on the farm. I pondered what I might do to enhance the palette and stomachs of everyone who graced our table that evening. Normally, we have a casual get together, the "boys" come over, my Dad ambles over from his house, and the cattle were sleeping peacefully, all rejoicing the cool mist after the hot summer we had just completed. I decided to try something a bit different from my usual fare. Quietly tucked away in the back of the cabinet I found some apricot jam, along with the last bit of some balsamic vinegar. You and I both know, there are a sundry of chicken and balsamic ......out there. I said, "What the hay...." added some fresh thyme, let's see what happens? Melted the jam, vinegar, roast the chicken breasts, baste the jam glaze on top of chicken. What could be easier? I guess just roasting the chicken breasts with nothing, would be easier. That night we sat, enjoyed the company, the laughs from the weekend, the new calf stories, and our family. I hope you feel the same, enjoy whomever your company is, or just enjoy the quietness of alone time, where ever you are, have a good night, and replenish your palette and your soul as well.
- 4 chicken breasts (bone in, trimmed, skin removed or boneless, skinless whatever your choice)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon dried thyme leaves, divided
- 1⁄4 cup apricot jam
- 2 tablespoons balsamic vinegar
- Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray.
- Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes.
- Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat.
- Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in).
- Serve with some brown (or white rice).
My friend here "broke the code!" My family and I adore glazed chicken, but don't always have glaze on hand. The sweet-tang of this recipe hits the bulls mark. I used about 1/2 the amount of thyme and simmered the mixture a little longer than prescribed. I've learned from Zaar that Balsamic vinegar sweetens even more if simmered slow and I wanted the vinegar "bite" subtle. To the mixture I, also, added a smidge of Chipotle chile powder. We subbed my favorite chicken part, the thigh, and threw them on the grill, basting the last few minutes for the glaze to set. Finger-lickin' to the elbow good! Made for Swap Even #29...p.s. I'm already pondering other flavored glazes.
Thanks to my DH - this tag was completed - I did the cooking but he did the rating and tasting - the only balsamic I had on hand was an old Italian Aceto that had been in the back of the cupboard looking for a special dish like this - well Andi - from the raves that my DH gave it - this will be one of the first recipes I will make when I am back on the able to eat solid food - my Jimmie was lovin it thanks Andi!!!
Definitely delicious! Made as posted-I had bone-in chicken and the timing is right on. Really appreciate recipes that use ingredients that I have on hand like this one. Thank you for sharing.