Hey SR... apricot chicken.
 

I'm making this a special thread, because SR has been bugging me for probably seven years or more to make this, and I finally did.

As far as I can tell, this is the first mention of the recipe in 2007, but it looks like the posts have archived, and I can't see anything earlier.

So here it is, SR. Tasty stuff. I served with some basmati rice and green beans with a little bacon (because bacon). Honestly, one of the best chicken meals I've made in a long time. I made as instructed this time, and I'll do it again with my own twist.

http://i.imgur.com/M0dSdM3.jpg

No pic?? For realz???

I'm seeing it.

http://oi60.tinypic.com/2ur867o.jpg

Would....

OK, it's GloryDayz-approved...

Seriously, is the pic not showing up in the OP?

It didn't...

Nope, still not...

But it's in your reply to me, that works...

Awesome work Sir..

OK, I changed the image host, so maybe now.

Yup... Nice...

Thanks. And I'm laughing my ass off at the Forum name change. ROFL

I'm falling hard for FMB.

Yup..

Yea, I saw that earlier today. I thought it was a nice touch. We have SR to thank.

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.

You are right. What we are missing is the annual "how many inches you packin thread"

Yep. He started in on me a couple years ago when I suggested we needed a better method for hiding NSFW images than the spoiler tag (which ultimately led to the NSFW tag, which is infinitely better, not just for users but the board, too).

Guys let's rub each other.....in butter

Do you use a panade when you roll your balls?

If there is another method I am intrigued

ROFL

3 way with bi polar?

NSFW - sexual grunting
 

<iframe width="420" height="315" src="//www.youtube.com/embed/6a0w_uQaqLs" frameborder="0" allowfullscreen></iframe>

I have first dibs dude.

I'm starting to feel a little uncomfortable, fellas.

]
http://sd.keepcalm-o-matic.co.uk/i/k...our-anus-6.png

ROFL

Rep.

I put some Yogurt and Tandoori paste on chicken breast earlier. Can't decide whether to let it marinate overnight, or cook it up later tonight.

I turned leftovers apricot chicken into a pretty kickass stir fry.

Tonight. Don't over marinate.

It's more a function of my [lack of] hunger. I fixed another BLT and a decent salad earlier.

Depends on how many calories I expend during the US-POR game.

Yeah, gotta watch the quality of olive oil--since 70% is being doctored with cheaper oils.

I saved that recipe once before but never made it. I'm gonna make it Tuesday.

Your technique is likely better than mine. I've never had any kind of training or even time with someone that's been properly trained. I'm completely self taught, and because of that probably have some horrible habits.

If you ever feel like working on that creative muscle and need some inspiration, check out The Flavor Bible. It's basically just a list of ingredients with their classic and more flavor combinations. I look to it pretty regularly to put together dishes.

Hm.. I'd be a bit wary of the salt in feta, as salt and strawberries is generally a bad combo. But I'd give it a go. Balsamic, strawberries, and black pepper is magical.

Goat cheese too. ( I have to use raspberries though) Pears and walnuts with goat cheese or gorgonzola cheese. Also a raspberry dressing on the same salad is good.

Weekdays I go for easy -- most of the time. Experimenting and playing for other times. It can be time consuming.

In the oven...

That recipe is a winner, SR. I made this for 6 family members tonight. I used a mixture of breasts and thighs. I ate a breast and it was good, and the thighs went over well too. I think next time I'll try all thighs. Bone in, skin on is essential. We took the pan broth and poured it over the meat/rice. The apricot flavor was subtle, but the overall flavor was delicious.

This was an extremely simple recipe that even Buzz could make.

I also made green beans almondine, which might have been a bigger winner than the chicken, and was a perfect accompaniment to this meal.

Boom on the green means amandine. :)

Well, great. Now I'm hungry and all I have in the fridge is leftover frozen pizza.

You nailed that one.

I wonder if anyone would be interested in a recipe swap kinda like this thread. SR gave me a recipe (years ago, noted) and I cooked and took pictures, and reviewed.

So I could give someone else a recipe, they cook it, take pics and review. Etc.

In.

Weekends please...

Don't type with your mouth full.

Sure, I've tried several recipes from here.

I made Phobia's Asian slaw once.

Bump for SR.

beef
onion
noodles
pepper
tomato paste
delicious

The sous vide version is happening tomorrow night. Pics will be shared.

I haven't decided if I'm going to replace the brown sugar and sherry with mirin, but there will be garlic and ginger added to the sauce.

I'd just like to know how you'll keep the water at 130... Once I have that figured out, I'm in and ready to go..

Have a Sous Vide Supreme, it's as easy as setting the temp. But 130 on chicken is a pretty unpleasant texture. 145 is perfect.

Oh, I'm planning on ribeye and chuckeye. Let the comparison testing never end!

Bump for SR. If you come back, I'll make this again very soon.

Let's send this