I classify this meal, along with just a handful of others, as one of those you can whip up in about 30 minutes with little to no planning. Sometimes I forget this particular recipe is an option, and then at 5:30pm when I’m standing in my kitchen, panicked about what I’m going to cook up and serve by 6:00pm, it strikes me. The children have started circling the kitchen island like large very vocal vultures with softer noses and lighter coloring. If you have a package or two of chicken thighs or a cut-up chicken, you’re likely to most if not all of the other ingredients needed.
This meal comes together easily and has a sweet, tangy sauce that my whole family loves, plus I love any meal that essentially uses just one dish! You could substitute other vegetables, but onions and carrots can always be found in my fridge and pantry, and they compliment the sauce well.
Ingredients
1 tbsp extra-virgin olive oil
1 medium onion, sliced into wedges
4 large carrots, peeled and cut into 1/4-inch slices
1/3 cup apricot jam or other stone-fruit jam (I use a low-sugar apricot “spread”)
1 1/2 tbsp Dijon mustard
3/4 tsp sea salt
1/4 tsp ground pepper
6-8 chicken thighs
1 cup pitted prunes
1/4 cup water
1 tbsp apple cider vinegar
Preparation
Preheat oven to 450F.
Heat olive oil over medium-high heat in a large, oven-proof skillet. Add chicken and brown on both sides. Remove chicken onto a plate and set aside. Pour off the fat from the skillet except for 1 tbsp.
Add onions, carrot and garlic and saute for about 2 minutes. In a large bowl, whisk together jam, mustard, salt and pepper. Add chicken pieces and toss to coat evenly.
Scatter prunes over the onions and carrots. Top with the chicken. Mix the water and vinegar in a small bowl and pour into the skillet. Bring to a boil, cover and reduce heat to simmer. Cook for 5 minutes. Remove cover and place skillet in the middle of the oven. Roast for 20 minutes. Serve immediately.
You can serve this dish with a bowl of soup or side salad, or serve the dish over rice.
Enjoy!
Eat Well, Be Well, Live Well 
This looks very yummy. Is it ok that I don’t have a skillet?
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Yes, you can definitely make this dish without a skillet. You can saute the vegetables in pot, for example, and then combine everything in a regular oven-proof baking dish. However, unless you have an induction stovetop (as opposed to a regular electric burner or gas), I would go out an buy yourself a Lodge 12-inch cast-iron skillet today! It’s about $12, comes pre-cured, and will become your best friend (not to mention it will help tone your arms). -Moira
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Thanks so much for the advice, you are a star!
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I like the idea of apricot jam and also the prunes. The sweetness would be such a nice change from my favorite Italian seasonings on chicken. Thanks for this one!
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It IS a change from what you might normally put on chicken. I hope you like it! -Moira
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That sounds wonderful. And then a nice cup of coffee… Hugs!
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I’ve been making and enjoying this recipe for years. The whole family loves it. Thanks Moira 🙂
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Thanks for the comment, Jenni! I have another super easy roast chicken recipe with fennel and clementine which I would like to post if I get back into it. It’s been rather chaotic (as you may have heard) since our return from Brazil. Hope you and the family are well.
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