This easy chicken recipe is ready in less than an hour, making it perfect for a quick weeknight meal. A few tablespoons of tequila in the sauce gives this chicken recipe a rich flavor.

Source: Better Homes and Gardens


Recipe Summary

15 mins
40 mins
55 mins
4 chicken legs, about 1 1/3 cups sauce, + 2 cups rice


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Place chicken in a shallow roasting pan. Sprinkle with salt and black pepper. Roast 40 to 45 minutes or until done (at least 175°F in the thigh).

  • Meanwhile, for sauce, in a large skillet heat oil over medium-high heat. Add shallots; cook 5 minutes or until golden, stirring occasionally. Stir in apricots and brown sugar; cook just until sugar melts. Carefully stir in port and vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes or until liquid is reduced to about 1/4 cup. Add broth and chipotle pepper. Simmer, uncovered, 3 to 4 minutes or until liquid is reduced by half. Stir in honey and tequila. Simmer, uncovered, 2 to 3 minutes more or until slightly thickened.

  • Spoon sauce over chicken and serve with rice.

Nutrition Facts

639 calories; fat 29g; cholesterol 155mg; saturated fat 8g; carbohydrates 49g; mono fat 13g; poly fat 6g; insoluble fiber 3g; sugars 34g; protein 39g; vitamin a 708.7IU; vitamin c 3.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 8.1mg; vitamin b6 0.7mg; folate 63mcg; vitamin b12 0.6mcg; sodium 428mg; potassium 666mg; calcium 58mg; iron 3.8mg.