Roasted chicken or pork with apricot sauce

Pairing: Roasted chicken or pork with apricot sauce

Chicken or Pork: The main protein, providing a hearty and savory base for the dish.
Apricots: Fresh or dried, they add sweetness and acidity, which helps to balance the richness of the meat.
Onion: Adds depth of flavor and sweetness when caramelized.
Garlic: Enhances the dish's savory notes and adds aromatic complexity.
Chicken or Vegetable Broth: Used to deglaze the pan and create a flavorful sauce.
Olive Oil: Essential for roasting, helping to achieve a crispy texture and preventing sticking.
Fresh Herbs (e.g., thyme or rosemary): Imparts fresh, aromatic flavors that complement the meat and apricot sauce.
Salt and Pepper: Basic seasonings that enhance the natural flavors of the dish.

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Meat: Pat the chicken or pork dry with paper towels. Season generously with salt, pepper, and any other spices you prefer (like paprika or cayenne for heat). In a large oven-safe skillet, heat olive oil over medium-high heat. Add the meat and sear on all sides until golden brown (about 5-7 minutes).
Make the Apricot Sauce: Remove the meat and set it aside. In the same skillet, add chopped onions and cook until soft, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in chopped apricots and a splash of chicken or vegetable broth. Simmer for about 5 minutes until the apricots soften. Add more broth as needed to achieve your desired sauce consistency. Season with salt, pepper, and fresh herbs.
Roast the Meat: Return the meat to the skillet, spoon some apricot sauce over it, and transfer the skillet to the preheated oven. Roast until the internal temperature of the chicken or pork reaches 165°F (75°C), about 25-30 minutes (adjust time based on thickness).
Serve: Let the meat rest for about 5 minutes before slicing. Serve with the apricot sauce drizzled on top, garnished with additional fresh herbs if desired.