By Andi of Longmeadow Farm on November 19, 2007
Photo by LifeIsGood
Photo by LifeIsGood
"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."
Serving Size: 1 (173 g)
Servings Per Recipe: 4
"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."
"First of all, I love your story. :) Secondly, this is fabulous chicken! I loved the combination of apricot jam, balsamic and thyme. Yummo!! The glaze was beautiful and very flavorful. The chicken was moist, juicy and just delicious. I will make this often. Thanks, Andi!!"
"This was a good one! I used raspberry jam and two tablespoons of barbeque sauce. Yum! Thanks Andi!"
"Moist, juicy chicken! Love balsamic on anything, so this was delish. I used bone in chicken breasts, without the skin. Next time I think I'll try alli's suggestion and use hot pepper jelly....sounds like a wonderful twist! I love a bit of spice!! Made for Best of 2010 Tag!"
"Just love the stories that accompany your recipes, Andi; makes me want a stay on the Farm! :) I had saved this recipe, and was looking for something to fix last night, with what was on hand. This chicken sure fit the bill and did not disappoint! I used chicken breasts and took a little 'poetic license' and used hot pepper jelly (instead of apricot) as it is what I had on hand. The chicken was succulent, and the heat/sweet combo is one of my faves! I used dried thyme, and 'may' reduce the amount next time, tho it didn't overpower the flavor - just a personal preference. Thanks so much for sharing your 'cupboard chicken', Andi; I'll sure be making it again!"
"This was a very good recipe. I used a mixture of orange marmalade and raspberry jam that I needed to use up and it was still very good! Entire family liked it. Thanks for a great go to recipe!"
"My DH made this and it was fantastic! He followed the recipe exactly as written and he said 3 times how great it was, so I know he loved it. We used bone-in chicken breasts, and the cooking time was right on. The glaze ingredients not only looked good, but added such a great flavor to the chicken. The glaze was sweet/tangy -- a tasty combination which perfectly completed the chicken. Another keeper recipe, and one I've flagged to make when we have guests to dinner. Superb! Thanks, Andi."
"Yum! I made bone-in, skinless breasts and the baking time was right on. They turned out deliciously moist and tender. I love the combination of the jam and vinegar--it makes for a beautiful glaze. The chicken not only tasted great it was beautiful to look at. I decreased the thyme a bit because of personal preference. DH loved this! Thanks Andi."
"This is really restaurant quality chicken! I used 2 boneless skinless chicken breasts to serve my mother and I the other night for dinner. I used non stick cooking spray to help the spices adhere to the chicken instead of using butter and that worked great. Two 15 minute oven "sessions" was right on the money for cooking time leaving the chicken perfectly moist. The sauce for this was just devine! The jam brought a sweet, but not sicking sweet flavor to the dish unlike most chicken/jam recipes I have tried do. I think that is because of the additon of the vinegar, which really made them dish over the top. I served this over some left over brown rice and drizzled some extra jam sauce over the top. Great meal yet again!"
"Our family of 5 was split on what to think of this recipe. 2 liked it, 2 disliked it and 1 was indifferent. I would caution users to make sure their chicken is cooked to an internal temp. of 170 degrees. I saw a few reviews saying the timing was right on, but it really depends on the size and thickness of your chicken breasts. I used boneless, skinless chicken breasts that were on the larger side and it took 30 minutes longer than the recipe's recommended cooking time for bone-in. Also, if you're using thicker/larger chicken, don't start basting the sauce on right away. I did this (expecting the chicken to be done the same time as the side dishes) and had to change out the foil under the chicken because the juice was starting to burn & I was worried that it would affect the chicken flavor because it was almost to the point of smoking!"
"Excellent! We all really enjoyed this dish. The apricot glaze flavored the chicken quite nicely. And the chicken remained so moist throughout the roasting time. This is a dish that would be nice to serve on special occasions or when company visits. Thanks for sharing your recipe, Andi. Made for the "Best of 2011" tag game."
"I made this for dinner tonight using boneless, skinless chicken breast. I marinated the chicken for about 3 hours and then grilled it on my George Foreman grill, basting a few times. Very nice! Served with baked potato and salad."
"Well, this is a definate 5 star recipe. The glaze was fantastic, tangy, but just right. It was also very easy to prepare. I know for a fact when my kids eat , and they are real quiet, and they say MMmmmm., and they want more there is no question this is a winner. Could not find apricot jam, but I did use apricot preserves. Nonetheless, this is a definate keeper of a recipe. Made for Potluck tag."
"What an awesome combination of flavors. I double the sauce, which I usually do with any sauce like this and basted it more than stated. I only had apricot preserves which worked really well with this recipe. And because I'm not found of thyme, I used some Italian seasoning. The sweetness with the slight tartness worked so well together. I'm going to make this for our next small bible study group week after next. Just awesome Andi. Thanks for sharing."
"WOW, this is a five star restaurant quality chicken. I have never had chicken this tender. Hubby, Little Miss (DD) and our guests all agreed. The chicken had the right about of flavour on it (nothing to powerful) and it was cooked for the right amount of time (so it wasn't dry like a lot of roasted breast can get), just moist and tender. Thank you Andi for another great recipe."