Super easy and incredibly flavorful? That’s what I want in a dinner!!
Tangy and somewhat sweet, with incredible aromatics, you can bake this Apricot Artichoke Chicken with Tarragon & Feta in no time at all!

I’m a sucker for apricot preserves – I remember slathering Bonne Maman Apricot Preserves over toast (with LOTS of peanut butter), sitting at the breakfast counter with Dad, many weekday mornings. We read the paper together, quietly, while Mom and Jenna continued to sleep. Early morning breakfast time was OUR special time. Thus, I will always love the chunky texture, the sweet taste, the sticky touch, and the lifelong memories of apricot preserves at breakfast –

BUT, I also love them any time of day! Today the preserves are coupled with tangy mustard, baked over chicken and artichokes, and then topped with (again) tangy feta cheese and incredibly sensational fresh tarragon leaves.

Umm…yum!

(Feel free to create a pan sauce with the leftover baking juices, and drizzle that on top of each serving, as well!)

Apricot Artichoke Chicken with Tarragon & Feta

2 Tbs. butter, sliced into pads
4 large boneless chicken thighs
sea salt and pepper
1 cup Bonne Maman INTENSE (or regular) Apricot Preserves
2 Tbs. stoneground mustard
sea salt and pepper
1 2/2 cups artichoke hearts, quartered
1/2 cup feta cheese, crumbled
2 Tbs. fresh tarragon, chopped

**Optional Pan Sauce
reserved liquid from baking
2 Tbs. flour
sea salt and pepper

Preheat the oven to 400 degrees.

Dab the pads of butter in a square baking dish.
Top with the chicken thighs and season with salt and pepper.

In a small bowl, whisk together the preserves and mustard, with more salt and pepper.

Pour over the chicken and then fill the baking dish with the artichoke hearts.

Cover and bake for 30-40 minutes, until the chicken is cooked through.

Remove the cover and bake for an additional 10-12 minutes, until golden brown and crispy on top.

Remove the dish from the oven.

Serve the chicken and artichokes, doused in the apricot-mustard sauce – spooned over the top (with additional **Optional Pan Sauce, if desired), topped with feta cheese, fresh tarragon, and additional pepper.

**Optional Pan Sauce:
Add the flour to the liquid and whisk together until somewhat thick. Serve atop the baked chicken and artichokes, with spooned over apricot and mustard baking sauce.

Serve over fluffy quinoa.