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Sweet & savoury chicken


  • Heat a layer of oil in a large saute pan (or heavy-bottomed non-stick pan).
  • Lightly flour and season the chicken and saute, covered, until well coloured.
  • Add the vinegar and sherry to the pan and briefly cook to reduce a little. Then add the garlic and ½ cup stock with the sugar, apricots and prunes. Turn the heat down and simmer for about 15 mins until the chicken is tender, regularly basting and adding more stock if needed.
  • When ready, remove the chicken, turn the heat up and add ¼ cup stock to the pan. Mix well and taste for seasoning. Then stir in the coriander.
  • To serve, place the chicken on individual plates and top with plenty of the sauce and a sprinkling of pine nuts.


  • olive oil
  • 1 chicken, boned & portioned, skin on
  • plain flour
  • sea salt & freshly ground pepper
  • 3 tbsp tarragon vinegar
  • 3 tbsp dry sherry
  • 2 garlic cloves, crushed
  • 1-2 cup chicken stock
  • 1 heaped tbsp brown sugar
  • 6-8 dried apricots, chopped
  • 6-8 dried pitted prunes, chopped
  • 1 tbsp coriander leaves, torn
  • 1 small handful pine nuts, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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