Glazed Chicken with Dried Fruit and Parsnips Recipe

Name: Glazed Chicken with Dried Fruit and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 6 medium shallots; 4 medium-large parsnips, peeled and cut into 1-inch chunks; 1/3 cup apricot preserves; 2 tablespoons whole-grain mustard; 1 teaspoon ground ginger; 1/2 teaspoon ground cumin; 8 medium skin-on, bone-in chicken thighs; Kosher salt and freshly ground pepper; 1/2 cup pitted prunes, roughly chopped; 1/2 cup dried apricots, roughly chopped; 1 tablespoon apple cider vinegar

Servings: persons

2 tablespoons extra-virgin olive oil
6 medium shallots
4 medium-large parsnips, peeled and cut into 1-inch chunks
1/3 cup apricot preserves
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
1/2 teaspoon ground cumin
8 medium skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1/2 cup pitted prunes, roughly chopped
1/2 cup dried apricots, roughly chopped
1 tablespoon apple cider vinegar

1
Position a rack in the center of the oven and preheat to 425.
2
Heat the olive oil in a large ovenproof skillet over high heat.
3
Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
4
Whisk the apricot preserves, mustard, ginger and cumin in a bowl.
5
Season the chicken with salt and pepper; toss with the apricot glaze.
6
Scatter the dried fruit in the skillet.
7
Place the chicken, skin-side up, on top.
8
Add 1/4 cup water and bring to a boil.
9
Cover and cook until heated through, 6 minutes.
10
Uncover and transfer the skillet to the oven.
11
Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
12
Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick).
13
Serve from the skillet.
14
Per serving: Calories 757; Fat 36 g (Saturated 9 g); Cholesterol 158 mg; Sodium 464 mg; Carbohydrate 71 g; Fiber 6 g; Protein 38 g
15
Photograph by Antonis Achilleos

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 6 medium shallots, 4 medium-large parsnips, peeled and cut into 1-inch chunks, 1/3 cup apricot preserves, and more.

Yes, Glazed Chicken with Dried Fruit and Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glazed Chicken with Dried Fruit and Parsnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions