I was very good. I should have made it a long time ago, just never got around to it. I thought about it this morning and sent a shopping list to the wife.

Next time will be a bit different. I may cook the chicken separately to get the skin really crispy - maybe even spatchcock the breast and fry in a skillet first. I can render down the sauce in a saucepan and spoon over the top.

The bone-in breast is integral to your recipe, as is that low cook temp. I'd like to see what I can do to speed up the time to table.

The diced onion in that sauce is a great touch. Plays with the sweetness from the apricot.

Coming soon....The ice cream repository!

Simply Red and FMB just have to be gay or at least bi

Wait, what?? :eek:

C'mon Big Red, that first one is a 'little' 'mo. Just a sliver.

For each other, or in general? Details matter.

And cooking has gotten me laid more than once.

So I'm thinking about getting some boneless breasts (with skin) and doing them sous vide. Then use a skillet to crisp the skin. The sous vide will render a lot of the fat while keeping the meat perfectly cooked.

Meanwhile, I saute the onion with some garlic or ginger (both great combos with apricot), then simmer with the apricot jam, soy sauce, and sherry.

The green beans are a good side, but I'd skip the bacon and do a traditional amandine with almonds, which is also a classic combo with apricot, to tie the dish together.

Put a bed of rice down with the beans on the side, slice the chicken on the bias, and spoon the sauce over chicken and rice.

Would probably cut the time to table to 45 minutes or so.