I had an abundance of apricots. Somehow I got it in my head to make an apricot-glazed chicken…but somehow ended up somewhere else.
I whipped up a balsamic vinaigrette in the blender and tossed in 3 very ripe apricots. I marinated a few boneless, skinless chicken thighs to bake later and still had plenty of salad dressing left over. It’s tangy and subtly sweet. Perfect with that exquisitely crispy red leaf lettuce in my CSA box.
Apricot-Balsamic Vinaigrette and Marinade
- 2/3 c olive oil
- 1/3 c balsamic vinegar
- 1 Tbsp GF spicy dark mustard
- 3 very ripe apricots
- Salt and pepper to taste
- Blend all ingredients until smooth