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from "Real Simple® magazine"

Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.

Hands-on time: 10 minutes
Total time: 1 hour, 20 minutes

Makes 4 servings

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

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Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.
Heat oven to 400° F.
Tip: Tired of chicken? Try spooning this tangy, tomatoey barbecue sauce over pork chops, shrimp, or salmon.
CALORIES 738(56% from fat); FAT 46g (sat 13g); SUGAR 16g; PROTEIN 53g; CHOLESTEROL 207mg; SODIUM 1398mg; FIBER 2g; CARBOHYDRATE 28g

Use Heritage
Product nutrition and information
 Quantity Ingredients Est.Price
  Muir Glen Organic Diced Tomatoes - $2.79/ea
  Polaner Sugar Free with Fiber Preserves, Apricot - $3.79/ea
  Epicurean Farms Local Heritage Chicken, Raised Without Antibiotics, Fresh - $3.39/lb
Earliest Delivery Fri 6/02
  Garlic - $3.99/lb
You May Already Have
  Bertolli Classico Olive Oil - $10.99/ea
 25.5fl oz
  Monari Green Label Balsamic Vinegar - $4.59/ea
 17fl oz
  FreshDirect Tellicherry Pepper, Ground
This product is currently unavailable.
  Morton Coarse Kosher Salt - $2.99/ea
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