I seem to be in denial about the fact that we are moving in two weeks..
We are scheduled to close on our new house a few days before Memorial Day and have to be moved out of our condo five days later – which is two weeks from now. And I am out of town all next weekend.
You might think that I spent the weekend packing and organizing. Nope. Calling movers and changing our address? No. Making lists of what we need for our new home? Didn’t happen.
Instead, I went for a trail run, got my hair colored, went to a party, saw friends for dinner and shopped for clothes.
And, of course, I cooked. One of the things I made was bacon wrapped chicken with dried apricots. Wrapping the chicken in bacon helps it stay super moist. And tucking the apricots under the bacon adds a dash of sweetness to balance the saltiness of the bacon.
Matt and I ended the weekend by enjoying this dish, along with sides of sautéed kale and fruit salad, on our front porch.
I may not be prepared to relocate my life in 14 days, but at least I am well fed and relaxed.
Bacon wrapped chicken with dried apricots
Dried apricots, 8
Boneless skinless chicken thighs, 6 thighs
Bacon, 12 slices
Salt and pepper to taste
- Dice dried apricots.
- Roll up each chicken thigh. Top with about 1 teaspoon of apricots. Sprinkle with salt and pepper
- Wrap 2 slices of bacon around each chicken thigh. Do your best to overlap the ends so the pieces stick together when baked — but don’t worry too much about it. It will taste good even if it looks a little messy.
- Place wrapped thighs on greased baking sheet.
- Bake for 30 minutes at 350 degrees. Then turn oven to broil and broil for 5-10 minutes to crisp up the bacon.