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.
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
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.