Making it Simple ~ Skillet Roasted Chicken with Apricot Sauce

As a precursor to Thanksgiving, it is nice to test some ideas the week before. If you aren't into turkey but like chicken then I recommend roast chicken with brown rice and buckwheat groats which can even be done in the ordinary covered skillet.

Take out your covered skillet, turn on the heat to med./high and lay into sizzling olive oil seasoned with dried herbs of rosemary, mint and oregano one half chicken with the skin on... skin side down. Let it brown on both sides. Once it has browned, add a few tsp of chicken stock, cover and let it simmer on low for 8 min. After that time has passed, lift the lid and add 1/4 cup apricot jam or use fresh 'mashed' apricots. Cover again and let this sauce develop in the skillet along with the chicken for about 6 min on low heat.

In the meantime, prepare a blend of brown rice and buckwheat groats, a delicious alternative to pasta, white rice or potatoes. Once tender, drain and ladle onto a low lipped serving plate. As for the half roasted chicken, lay the entire half onto a serving plate pouring out the sauce but only after it has been left to bubble up in the skillet while you laid out the half chicken. This way it will get a sheen like a glaze. Garnish with red seedless grapes and green parsley.

~ Tutti a Tavola!