Spanish-Style Apricot Chicken Recipe 🇪🇸 Easy One-Pan Chicken with Jerez Sherry
In this easy one-pan chicken recipe, we combine juicy chicken thighs with fresh apricots, Spanish sweet sherry from Jerez de la Frontera, smoked paprika, warming spices, and optional loquats for a rich rustic sauce that caramelizes beautifully in the oven.
Equipment
- large mixing bowl
- Large olla de hierra or oven-safe casserole dish
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Ceramic grater plate
- Meat thermometer
Ingredients
- 6 bone-in skin-on chicken thighs
- 400 grams fresh apricots seeds removed and sliced
- 100 grams fresh Loquats seeds removed and sliced (optional)
- 250 ml Spanish sweet sherry we used a sweet Solera
- 30 ml Jerez Sherry Vinegar optional
- Extra Virgin Olive Oil
- 1 large onion sliced fine
- 2-3 garlic cloves minced (optional)
- 1 Tbsp Sweet smoked paprika plus more for dusting
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp White pepper
- Salt to taste
- Seamed white rice to serve
- Crushed Pistachio nuts and/or seeds for garnish
Instructions
Step 1 - Prepare ingredients
- Deseed and slice apricots and loquats.400 grams fresh apricots, 100 grams fresh Loquats
- Finely slice the onion and crush the garlic.1 large onion, 2-3 garlic cloves
- Measure out spices, sherry, and sherry vinegar (if using)
Step 2 - Prepare sauce
- Over a medium-high heat, saute sliced onion in some olive oil until golden, around 5 minutes. Add the garlic (optional)Extra Virgin Olive Oil
- Add a handful of the apricots and around half of the sherry. Cook for around 10 minutes, adding another handful of apricot slices and some loquats half way through.250 ml Spanish sweet sherry, 30 ml Jerez Sherry Vinegar
- The apricots will be soft and starting to fall apart.
- Add the remaining sherry and another handful of apricots and cook for another 5-10 minutes, then add the spices and stir through with half a glass of water.1 Tbsp Sweet smoked paprika, 1 tsp cinnamon powder, ½ tsp nutmeg, ½ tsp White pepper, Salt to taste
- The sauce should start to thicken and the fruit will fall apart.
- Preheat oven to 190°C / 375°F
Step 3 - Add chicken
- Add the chicken and any remaining fruit. Stir and cover the chicken with sauce.6 bone-in skin-on chicken thighs
- Cover and bake for 30 minutes.
- Remove from the oven, turn chicken thighs, and return to the oven uncovered for another 10-15 minutes.
- Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
- Once it is cooked, remove from the oven and set aside to rest for 5-10 minutes.
Step 4 - Serve
- Serve on a bed of steamed rice on cous cous and drizzle lots of the leftover sauce.Seamed white rice to serve, Crushed Pistachio nuts and/or seeds for garnish
Notes
Storage and Reheating Tips
Spanish-style apricot chicken stores exceptionally well, making it ideal for meal prep or easy leftovers during the week. Once cooled, store any leftovers in an airtight container in the fridge for up to 3-4 days. Freeze cooled portions in airtight freezer-safe containers for up to 3 months. To reheat:- Warm the chicken gently in the oven at 180°C / 350°F for around 15-20 minutesÂ
- Spoon some extra sauce over the chicken before reheating to help keep it juicy.Â
- You can also reheat individual portions in the microwave, although the chicken skin will lose some crispiness.