Trium Wines

Featured Recipe

Apricot-Glazed Chicken

Perfect with the Trium 2017 Viognier.

Serves 4 · Prep 15 minutes · Cook 30–35 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 3 cups peeled and cubed butternut squash
• 2 shallots, quartered
• 2 tablespoons olive oil, divided
• Salt and black pepper
• ½ cup apricot preserves
• 1 tablespoon Dijon mustard
• 1 tablespoon apple-cider vinegar
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon smoked paprika
• ¼ cup chicken broth
• Fresh thyme for garnish

Directions

1. Preheat the oven to 400°F.
2. Toss the squash and shallots with 1 tablespoon olive oil, salt and pepper. Arrange them in a baking dish and roast for 10 minutes.
3. Mix the apricot preserves, Dijon mustard, vinegar, garlic, thyme and smoked paprika.
4. Season the chicken with salt and pepper. Heat the remaining olive oil in an oven-safe skillet over medium-high heat.
5. Brown the chicken for approximately 3 minutes per side.
6. Brush the chicken generously with the apricot glaze. Add the chicken broth to the skillet.
7. Arrange the chicken with the partially roasted squash and shallots. Roast for 18–22 minutes, brushing once more with glaze halfway through.
8. Cook until the chicken reaches an internal temperature of 165°F.
9. Let the chicken rest for 5 minutes. Spoon the pan sauce over it and garnish with fresh thyme.

Serve the Viognier chilled at approximately 50–55°F.