• Katherine Arthurs

Crispy Apricot Bone-In Chicken with Bone Broth Pan Sauce

Bone in is better than boneless. Skin on is better than skinless. It's just my opinion BUT I think I'm right.

It's a good one. Simple, delicious with different layers of flavors + with crispy skinned chicken! The bone in chicken breasts are great - they hold onto flavors, stay moist, are a huge meal + have crispy skin (how many times can I tell you about the skin?!)

Brown the skin first, add some bone broth + into the oven for the rest of the cooking time. Add some apricots + fresh herbs...oh that pan sauce, it's a good one. Roasted vegetables, simple side salad, rice or even egg noodles would be great along side.

Here is the recipe!

Crispy Apricot Bone-In Chicken with Bone Broth Pan Sauce

Makes enough for 4 hungry people

1 teaspoon coconut oil (or cooking oil of your choice)

4 bone in chicken breasts, patted dry

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried thyme

1/2 yellow onion, sliced

3 cups chicken bone broth, separated (I used Bonefide Provisions)

1 heaping cup dried apricots

2 scallions, chopped

Preheat your oven to 400F.

Using a heavy duty oven safe pan (cast iron works great), heat the coconut oil over high heat. Sprinkle the chicken breast on both sides with the salt, pepper + thyme. When the pan is smoky hot, add the chicken breasts skin side down. Cook for at least 4-6 minutes or until the skin is very brown but not brunt or black. Turn over + turn the heat down to medium. Add the sliced onion to the pan + cook for 2 more minutes.

Add 2 cups of the bone broth to the pan - add the broth to the side of the pan, NOT over the chicken skin. Add the apricots to the broth too. Put the whole pan into the oven for 12-15 minutes or until the chicken is just cooked through.

Remove from the oven + add the remaining 1 cup of bone broth. Serve with the pan sauce + garnish with the chopped scallions.