A pretty tasty weeknight dinner, with only a small amount of swearing.
The Recipe: Seared Chicken with Apricot Sauce
From Eating Well.
We didn't have canola oil, so used olive oil instead. This was probably not good, as I think (correct me) that canola oil has a higher smoke point. And maybe my flame was too high. Anyhoo, by the time I'd done the second batch of chicken, there was some significant smokiness in our kitchen, and lots of black stuff in the pan. That really didn't look very tasty. So I switched to a different pan before the last lot of chicken was totally done, and managed to get a little bit of fond out of it. Not a total disaster.
Also, I dialed back the preserves a bit, thinking it might be too sweet. But those apricots were surprisingly tart! So would recommend sticking with what the recipe suggests.
There's fond... and there's soot...
Half-way through Step 3 (in fresh pan):
On plate (terrible pic, sorry!):
Smoky Deviled Eggs
16 hours ago