Glazed Apricot Chicken with Parmesan Rice

Instructions

Apricot Chicken:

1. Combine the apricot preserves, red wine vinegar, Dijon mustard, paprika and cayenne pepper in a bowl. Set aside 1/2 cup preserves mixture.
2. Bring remaining preserves mixture to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 3-4 minutes or until glaze is reduced to about 1/3 cup, stirring frequently. Remove from the heat. Keep warm.
3. Grease grill grate. Heat grill to medium.
4. Lightly season chicken with salt and pepper. Grill chicken, covered, over medium heat for 3-4 minutes on each side, brushing with glaze after flipping. Repeat, flipping and brushing chicken every 3-4 minutes or until a thermometer inserted into meat reads 165°F, about 12-15 minutes. Transfer chicken to a cutting board; tent with aluminum foil. Let rest for 10 minutes.
5. Melt 1 tablespoon cold butter in a large skillet oven over medium heat. Add garlic; cook and stir for 1 minute. Add brandy. Bring to a boil, stirring constantly. Cook and stir for 2 minutes longer. Reduce heat to medium-low. Stir in chicken broth and reserved preserves mixture. Bring to a boil; cook and stir for 8-10 minutes or until sauce is reduced to about 1 cup.
6. Remove from the heat. Slowly whisk in remaining cold butter, a tablespoon at a time, until melted. Season with salt and pepper. Keep warm.

Parmesan Basmati Rice:

1. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add shallots; cook and stir for 4-5 minutes or until tender. Add basmati rice and garlic; cook and stir for 2 minutes. Reduce heat to low. Stir in chicken broth; cover and cook for 10 minutes. Add dried apricots. Cover and cook for 3-5 minutes longer or until the broth is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Stir in the Copper Kettle, parsley and remaining butter. Season with salt and pepper.
2. Serve chicken with rice, Broccolini and brandy sauce. Sprinkle with additional Copper Kettle. Garnish with parsley.