Peppered Apricot Chicken



Chicken… the word can invoke many feelings. Young children and immature adults throw the word out as an insult to someone not daring enough. Parents throw the word out for dinner only to be met with a monotone grumble. Most restaurants have a chicken dish, but it is the lowly priced option most do when the steak is out of reach. So dare if you will to make chicken… an exciting, first choice!


I LOVE finding Organic option & Santa Cruz is great stuff… thanks for proudly labeling guys! #nogmo


Chicken may cost less than filet’ but for our family, buying organic chicken is not something we compromise on. Yes… that choice cost more. I make no arguments that I spend a lot on food and choose to skimp elsewhere. I have found buying whole chicken is cheaper and even invested in card from Costco so I get 2 birds for just a small amount more than one elsewhere. Never broken down a chicken? No worries… Alex “The French Guy Cooking” will show you (and if you close your eyes he sounds just like Peppy LaPew.

Now Alex broke it down a bit more than I do for this recipe. I left the bone on the breast and the thighs attached to the legs. But if you need to stretch the servings… break it down as Alex did. Save and freeze that stock, you’ll be so happy you have it on hand later.


I know… raw chicken is not so appetizing, but I want you to get an idea for what it looks like.

I marinated them in the following:

1 part water

1 part white wine

Salt this liquid heavily (I had a bout 4 cups liquid & used 1/8 + cup salt)

I then added in generous amounts of… Thyme & whole peppercorns. 

Start it early before the day gets going and it will be waiting in the frig for a nice supper. 



Take that chicken that has been bathing in all that flavor all day and place in a hot/high cast iron pan. Sear both sides and then move to the oven and back at 350 until done. Towards the end of the roasting, add the glaze below:


 In a small skillet melt 1/2 cup of organic,

Apricot All fruit (not jelly)

2 Tsps course ground pepper  

2 tsps of butter

a dash of garlic powder 

Cook until the glaze has cooked good on the chicken, remove, let sit a few minutes and serve. I hope you enjoy and remember: “Be thrifty in life, but don’t skimp on your food” ~kk



I served this with a homemade apricot vinaigrette on greens and Truffle Smashed Potatoes


About kimberly kelly

I have been in media my whole life, a decade of Morning Radio Shows & a decade of Hosting Television Shows both cable & affiliate. Food is a passion & after sharing this BLOG with viewers... it kinda' grew a life of it's own. Nothing fancy t's just me - sharing what generation(s) in my family & friends & those in travels along the way shared. Food is an expression of ones self and a humble offering to loved ones. One of the best expressions of love. You get "One Trip"... skimp on the material things in life, food is your lifeline though -never skimp on your food! Food can be a positive affect on your health, but also the power to make one feel love. I hope I can show you some of both. Growing & cooking outdoors, is a reminder where our food should come... the ground & not just a shelf.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>