Yesterday, while headed to Trader Joe's after church to buy wine and dried fruit, we decided our Sunday night dinner by way of discussing the meat in our freezer: ground venison and chicken thighs. The thighs won and my head immediately started sifting though ideas, extrapolating the possibilities. We were on our way to buy dried fruit, so if apricots were to come into play (they did) I had an idea.
1 TBSP coconut oil
6-8 boneless chicken thighs (We used skinless, but if you want skin, just dredge in a bit of gluten-free flour before browning.)
3/4 cup dried apricots
1 cup Chardonnay
1/2 tsp minced fresh ginger
1/8 cup soy sauce
1/2 TBSP gluten-free flour
1/2 cup chicken stock (maybe)
Heat the oil in a large skillet. Salt and pepper the chicken thighs and brown them -- about 1-2 minutes on each side. Remove from skillet and set aside.
Add apricots to the skillet and stir around for about 2 minutes. Add Chardonnay (carefully!). Add the ginger. Let this simmer for 3-4 minutes, then add the soy sauce and the flour, whisking to combine well. Simmer for a minute and the sauce will thicken. Place the thighs back into the skillet. Reduce heat, cover and simmer until the thighs are finished cooking -- 5-10 minutes. If your sauce is reducing , add the chicken stock.