By Cheryl Orr

The bulbs are emerging from a winter’s sleep with vibrant splashes of color. Camellia limbs drip with delicate petals as winter takes its final bow in Eastern North Carolina. Winter may linger occasionally, but spring has sleepily arrived as we lose that precious hour of rest but gain sunny evenings and warmer days as the clocks spring ahead.

And with a change of season I begin to look toward lighter, brighter menus, and leave the
heavier meals behind. We now begin to see early spring vegetables such as asparagus, peas, ramps, fiddlehead ferns, and rhubarb on many restaurant menus. And spring lamb and chicken become the highlight of many meals in lieu of heavier beef.
A meal bursting with springtime flavors and colors that is one of my husband’s favorites is my Herbed Apricot Chicken. With the brightness of lemon and colorful apricots dotted with green herbs and vegetables it is as pretty as it is flavorful but easy enough for a weeknight dinner. I make it with broccoli because that’s what Randy prefers, but it can also be prepared with spring peas, asparagus or French green beans. It’s best served with rice, orzo, or couscous.
 This week I have included my recipe for Herbed Apricot Chicken.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Herbed Apricot Chicken

Serves 4

INGREDIENTS

• 8 boneless, skinless chicken thighs, cut into bite-size pieces.
• Salt and seasoned garlic pepper to taste
• 1/2 cup all-purpose flour
• ¼ cup balsamic vinegar
• ½ cup chicken stock
• 1 tablespoon Better than Bouillon Chicken paste
• 20 dried apricots, chopped
• 1 teaspoon dried thyme
• 2 cups broccoli, cut into bite-size pieces
• 3 tablespoons chopped chives
• Zest and juice of 1 lemon
• 4 tablespoons cold butter
• ¼ cup fresh parsley, roughly chopped

PREPARATION

1. Season the chicken with salt and garlic pepper. Spread the flour in a shallow bowl and season with salt and pepper. Dredge the chicken in the flour, coating the pieces completely; shake off the excess.
2. In a large sauté pan over medium-high heat, add the olive oil and heat until shimmering. Add the chicken and cook, turning once, until golden brown. Transfer the chicken to a foil-lined sheet pan and finish cooking in the oven at 350 degrees until chicken reaches 165 degrees.
3. Reduce the heat under the pan to medium and add the vinegar to deglaze, scraping up the bits. Stir in the stock, Bouillon paste, thyme, lemon juice and zest, and apricots and simmer a few minutes. Return the chicken and any pan juices to the pan, and scatter the broccoli around the chicken. Cover the pan with a lid and simmer on low for 10 minutes, or until broccoli is fork tender.
4. Remove lid and turn off heat. Stir in parsley, chives, and cold butter. Season to taste. Serve with prepared rice, orzo, or couscous.
   Note: Any green vegetable such as spring peas, green beans or asparagus can be used.

Cheryl Orr is offering weekly Appy Hour at the Patisserie at Edenton Bay, as well as Supper Club and Cooking Classes that all can attend. She is currently completing her cookbook, and offering private cooking classes, small catering, and private chef dinners. See all on http://www.edentonepicurean.com

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