Step 1

Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper then add them to the hot skillet. Cook approximately 3-4 minutes per side or until golden brown. The chicken won’t be fully cooked at this point. Remove the chicken from the skillet and onto a plate.

Step 2

Whisk together the chicken broth, apricot preserves and Dijon in a small bowl and set aside.

Step 3

Add the carrots, parsnips and rutabaga to the skillet, season with salt and pepper and sauté 4-5 minutes. Add in the herbs and garlic and sauté another minute.

Step 4

Add the chicken back into the skillet and pour in the apricot mixture. Reduce the heat to medium, cover with a lid or piece of foil and cook for another 7-8 minutes or until the chicken is cooked through.

Step 5

Once the chicken is cooked, taste for seasoning and spoon some of the sauce over the chicken thighs. Garnish with more fresh herbs then serve.