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The aroma is off the hook delicious, the marsala enhanced sauce spooned over each golden brown chicken thigh spectacular and it’s pretty much served with some steamed barley or grain of choice. Simple, easy and packed with flavor.

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If you liked this chicken dish, try my Pan Seared Chicken with Mushrooms or Chopped Chicken Piccata with Mashed Potatoes Enjoy!
This Apricot Baked Chicken caramelizes in the aromatic sauce they bake in and gets topped with a surprise herb. Easy and a perfect mid-week meal. Adapted from a recipe by Maureen Callahan in Cooking Light.
  • 4 chicken thighs 4 ounces each, bone in with skin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup chicken stock
  • 1/2 cup dry Marsala wine
  • 1 tbsp honey
  • 2 large apricots chopped
  • 1/4 cup thinly sliced fresh basil


  • 3 cups water
  • 1 cup barley
  • 1/4 tsp kosher salt
  1. Combine chicken stock, Marsala and honey in a small mixing bowl. Pit and dice fresh apricots (See Note 1). Set aside.
  2. Coat baking dish with cooking spray or a little oil. Sprinkle both sides of chicken with salt, pepper and garlic powder. Arrange chicken, skin side up on a baking dish. Add chopped apricots around chicken and pour stock mixture over all.
  3. Bake in 375°F oven for 30 minutes. Baste chicken with sauce and bake another 20 minutes until skin is crispy and apricots roasted. Chicken will be done when thermometer inserted near bone reads 165°F (See Note 2).
  4. While chicken is baking make the barley. Combine water, barley and 1/4 teaspoon salt in a medium saucepan and bring to a boil. Cover, reduce heat to medium, and simmer 25 minutes or until tender. Drain if excess liquid.
  5. Serve chicken thighs with apricots, pan juices and basil (See Note 3) over steamed barley.


Recipe Notes


1. I use fresh apricots, but dried can be used. Dice and allow to soak in stock and Marsala wine mixture for at least 10 minutes before adding to chicken to bake.
2. 4 (40z.) chicken thighs with bone in and skin on should bake at 375°F and be done in under 60 minutes, depending on size of chicken. Using bone in with skin allows for more flavor as it bakes and the skin’s natural fats baste and keep the chicken moist. If using boneless and skinless I would bake for 20-25 minutes.
3. Sometimes I remove the bones and skin after baking and shred the chicken. Pour the sauce and apricots from the baking dish in a small saucepan over medium heat to reduce and thicken. This breaks down the apricots more and is great poured over the shredded chicken and barley. Mix and enjoy.
4. Source caviniscooking.com

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