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Baked Chicken with Apricot Glaze and Sautéed Fennel and Broccoli

Daydream Kitchen
  • minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs, bone-in

6 oz

Broccoli florets with

1

Fennel, small bulb

1/2 tsp

Red chile flakes, dried

4 tbsp

Apricot preserves

1 tsp

White balsamic vinegar

2

Black pepper, freshly ground

2

Sea salt

3 tbsp

Olive oil

1/2 tbsp

Butter, unsalted