Apricot Chicken But Not Like Your Mother Made It

Check out Blake Proud's recipe: Apricot-Glazed Chicken with Parsnip-Potato Purée, Charred Apricots & Herb Oil
Serves: 4Prep Time: 20 min Cook Time: 45 min Skill Level: Intermediate

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Ingredients
Chicken & Apricot Glaze
4 chicken marylands
1 tin apricot halves in juice (keep juice and fruit separate)
½ small onion, finely diced
3 small garlic cloves, minced
½ cup shredded leek leaves
1 tsp Dijon mustard
100 ml dry white wine (or chicken stock as alternative)
2 sprigs fresh thyme
Juice of ½ lemon (to taste)
20 g unsalted butter
Olive oil, salt, cracked pepper

Parsnip-Potato Purée
3 large potatoes, peeled & cubed
1 medium parsnip, peeled & cubed
2 tbsp unsalted butter
100 ml cream (or milk for lighter version)
Salt to taste

Herb Oil
½ bunch flat-leaf parsley
½ bunch tarragon
½ bunch garlic chives
A few sprigs thyme leaves
½ cup shredded leek leaves
100 ml olive oil
Pinch of salt

Optional Garnish
Toasted slivered almonds
Charred apricot halves
Roasted shredded leeks
Crispy herb remnants (from strained herb oil)
Microherbs or lemon balm leaves


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Method
1. Herb Oil (Make Ahead)
1. Blanch herbs (parsley, tarragon, garlic chives, thyme, shredded leek leaves) in boiling water for 10 seconds, shock in ice water, and dry well.

2. Blend with olive oil and a pinch of salt until vibrant green and smooth.

3. Strain through fine mesh or muslin. Reserve the strained herb paste and set aside for garnish by dehydrating or lightly frying until crisp.

4. Set the herb oil aside for plating.



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2. Apricot-Glazed Chicken
1. Preheat oven to 180°C fan.

2. In a hot pan, sauté onion, garlic, and shredded leek leaves in olive oil until soft and translucent.

3. Deglaze with white wine and reduce by half.

4. Add apricot juice, 2–3 apricot halves, thyme, and Dijon mustard. Simmer 8–10 minutes.

5. Remove thyme stems. Blend the glaze until smooth, strain it, and return the liquid to the pan. Finish with lemon juice and butter to taste.

6. Reserve the strained purée (pulp) to rub over the chicken.

7. Set aside a portion of the strained glaze for pouring over the chicken when plating.

8. Place chicken marylands on a lined tray. Rub generously with the reserved apricot purée, season with salt and pepper. Arrange additional apricot halves and shredded leek around the chicken.

9. Roast for 25–30 minutes, basting with glaze halfway. Finish under grill for 1–2 minutes to caramelise and add gloss.



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3. Parsnip-Potato Purée
1. Place potatoes and parsnip in a pot, cover with cold salted water.

2. Bring to boil, reduce heat, and simmer until fork-tender (15–18 mins).

3. Drain well and return to pot to steam dry for 1 minute.

4. Mash or pass through a ricer. Stir in warm cream and butter.

5. Season with salt (and optional nutmeg or white pepper). Blend smooth if desired.



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4. Plating
1. Spoon purée into a swoosh or quenelle.

2. Arrange glazed chicken beside or slightly atop purée.

3. Drizzle with reserved glaze over the top of the chicken.

4. Add charred apricots and roasted shredded leeks around the plate.

5. Dot with herb oil.

6. Garnish with toasted almonds, crispy herb remnants, and microherbs or lemon balm.

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