Wednesday, November 12, 2008

Amuse Bouche #7

Braised chicken with apricot and green onion.

This one is a little more complicated in that it just takes a bit of time. I used boneless thighs for the chicken meat, a flavorful cut. I briased them in butter and chicken broth with the dried apricots added about half way through. At the last minute you add the finely chopped green onions. The chicken is fall apart tender and the subtle, sweet apricot flavor works well with the contrasting green onion.

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