Chicken thighs are browned in a cast iron skillet and then the pan is deglazed with apricot preserves, chicken stock, garlic, dijon mustard and fresh sage. The chicken finishes cooking snuggled into the sauce until tender. Bourbon, honey and a touch of butter surround the carrots as they cook until glazed and perfect for eating. A wild rice blend is cooked in chicken stock and then finished with toasted pecans for a little crunch.
To reheat: just microwave everything and enjoy!!