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


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; 29 g total fat; 8 g saturated fat; 6 g polyunsaturated fat; 13 g monounsaturated fat; 155 mg cholesterol; 428 mg sodium. 666 mg potassium; 49 g carbohydrates; 3 g fiber; 34 g sugar; 39 g protein; 0 g trans fatty acid; 709 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 63 mcg folate; 1 mcg vitamin b12; 58 mg calcium; 4 mg iron;