chicken with capers and apricots

I really believe that sweet and salty foods balance the best of both worlds in one satisfying dish. Chicken with capers and apricots is an easy, one pot, weeknight recipe that is both sweet and salty. The chicken simmers in a luscious herby white wine sauce which is salted by the punchy capers and sweetened by the dried apricots. Of course, the apricots absorb the sauce and plump up, filled with the flavorful liquid. Chicken with capers and apricots is filled with Provençal herbs that turn a simple dish into an aromatic delight. 

serves 2-3


  • 2 pounds of bone-in, skin-on chicken (mix of thighs and legs)
  • 3 tablespoons salt, divided
  • 3 tablespoons pepper, divided
  • 1 shallot, sliced
  • 1 onion, sliced
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • 1 cup dry white wine
  • 3 tablespoons capers
  • ½ cup dried apricots


Place the chicken, skin-side down in a large pot or skillet over medium-high heat. Cook for 7-8 minutes until the skin is crispy and releases from the skillet without much effort. Flip the chicken to the underside and cook for another 7-8 minutes.

Add in the shallot and onion and stir. Let cook for 7 minutes until beginning to caramelize. Then add in the garlic dried basil, dried thyme, marjoram, parsley, and rosemary, and cook for 4 minutes. Add in the wine, capers, and apricots, making sure to evenly distribute them throughout the pan.

Cover and cook for 40 minutes on medium-low heat. Uncover and remove the chicken and cook for another 10 minutes to reduce the sauce. Serve over rice or potatoes.

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