This glaze really made the dish and I came acrossed it in the Hello Fresh kitchen but I would like to share how to make it without them so you can enjoy with chicken or pork.
Ingredients:
- 6 ounces chicken
- 1/2 Shallot minced
- 2 tablespoon Apricot Jam
- 5 tsp Balsamic Vinegar
- 2 ounces Chicken Stock
- 1/4 ounce Thyme
- 1 tablespoon Butter
Cooking:
1. Add shallot, thyme sprigs, and a drizzle of olive oil to same pan over medium heat.
2. Cook, stirring, until shallot is softened, 1-2 minutes. Stir in jam and 1 TBSP vinegar (2 TBSP for 4 servings). Let simmer until syrupy, 1-2 minutes.
3. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Continue simmering until thickened, 1-2 minutes.
4. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. TIP: Stir in a splash of water if sauce seems thick.
5. In the meantime cook chicken in a separate pan until done
6. Add the sauce to finished chicken (or pork)
7. Enjoy!
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