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This chicken with apricots in Riesling is a simple, hearty recipe packed with perfectly balanced flavor.

Blogger Meike Peters, of the acclaimed Eat in My Kitchen, has a new cookbook out filled with her favorite recipes. Inspired by European comfort food and Mediterranean classics, this collection of 100 dishes is a must-read for anyone looking for a cooking lesson with inimitable charm. This recipe for chicken with apricots in Riesling is a fast, delicious way to get a beautiful dinner on the table in no time.

If you feel like eating meat but time is tight, throw some chicken thighs in the oven. This is one of the quickest and easiest dishes to please a hungry crowd of family or friends, in which case just double the amounts below. And if there are fewer people at the table, add a little chutney and some arugula leaves to the cold leftovers, and stuff everything into a sandwich.

The chicken can marinate for several hours, which will make this dish even more flavor­ful. In the oven, the succulent meat roasts side by side with sweet, juicy apricots lusciously coated in Riesling and elderflower syrup. You can replace the apricots with other fruit, like peaches, plums, apples or grapes. German Riesling is my favorite wine to use — it suits the acidic aroma of stone fruit perfectly — but feel free to use any fruity white, such as Italian Moscato.

Reprinted with permission from Eat in My Kitchen