Peach Apricot BBQ Chicken
Good morning! We have had a pretty busy week. My daughter starts school next week. This summer has REALLY flown by! We had open house last night at her school, and we love her teacher! I am so glad my sweet girl loves school. I hope she always does!
We tried a new barbecue chicken recipe this week. I tinkered around with this recipe based on what I had on hand. It turned out so delicious! When you make this, you absolutely have to serve it with mashed potatoes. The bbq sauce ‘gravy’ is phenomenal!!!!!
Peach Apricot BBQ Chicken adapted recipe source
Ingredients
2 Tbsp oil
2 Tbsp butter
1 onion sliced (Next time, I may do 2 onions because the saucy onions on top of the chicken were so good, we were fighting over them…. so classy)
4 cloves garlic, minced
4-6 boneless, skinless chicken breast
3/4 cup apple cider vinegar
1 cup of your favorite bbq sauce
11 oz Peach Apricot Preserves
1/2 cup water
2 Tbsp worcestershire
2 Tbsp brown sugar
Directions
Heat oil and butter in a dutch oven over medium high heat. Once it is hot, add chicken to the pan. If doing 6, do 3 breasts at a time. Leave chicken alone in the pan and brown for 3 minutes on each side. After browning all of the chicken breasts on both sides, set the chicken aside and add the onions to the pot. Cook for 3 minutes. Reduce heat to medium and add garlic, stirring constantly for 1 minute. Deglaze the pan with apple cider vinegar, then stir in the bbq sauce, preserves, water, worcestershire, and brown sugar. Stir to combine and place chicken breasts back in the pot down in the sauce. Cover and simmer for 30 minutes. Every 10 minutes, stir and turn the chicken over and baste in the sauce. Serve with lots of onions and sauce over the chicken and some mashed potatoes!
Check out these 20+ family favorite chicken recipes here!
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