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Name: Roasted Chicken with Apricots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Paprika; 2 c Onions, cut in chunks; 10 oz Dried apricots; 1 ts Pepper; 2 ts Thyme; 1 c White wine; 7 lb Chicken pieces (about 1 1/2; 2 ts Salt; 1 c Carrots, chopped

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INGREDIENTS

1 ts Paprika
2 c Onions, cut in chunks
10 oz Dried apricots
1 ts Pepper
2 ts Thyme
1 c White wine
7 lb Chicken pieces (about 1 1/2
2 ts Salt
1 c Carrots, chopped

Servings

INSTRUCTIONS

From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press, 1993). Soak apricots in wine in a dish and set aside. Rinse chicken pieces under cold water and pat dry. Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan. Add onions and carrots. Bake in a preheated 350F. oven for 45 minutes, or until the chicken is just beginning to brown. Pour off excess fat, if desired, and pour apricots and wine over chicne pieces. Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven. If not served within 2 hours, chill and bring back to room temperature before reheating. To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375F. for 20-30 minutes while first courses are being served. To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan. Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary. Pour resulting sauce over chicken and arrange apricots for garnish. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Roasted Chicken with Apricots

1 ts Paprika
2 c Onions, cut in chunks
10 oz Dried apricots
1 ts Pepper
2 ts Thyme
1 c White wine
7 lb Chicken pieces (about 1 1/2
2 ts Salt
1 c Carrots, chopped

From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet  Press, 1993).    Soak apricots in wine in a dish and set aside.    Rinse chicken pieces under cold water and pat dry. Season the chicken  with the dry seasonings and place pieces in a single layer in a large  roasting pan. Add onions and carrots. Bake in a preheated 350F. oven  for 45 minutes, or until the chicken is just beginning to brown. Pour  off excess fat, if desired, and pour apricots and wine over chicne  pieces. Baste with juices (adding more wine, if needed), and finish  cooking, about 30 minutes longer; remove from oven. If not served  within 2 hours, chill and bring back to room temperature before  reheating.    To reheat, place the chicken in covered pan or ovenproof serving dish  with cooking juices (you may skim fat again) and reheat at 375F. for  20-30 minutes while first courses are being served. To serve, place  the chicken pieces on a serving dish and keep warm while deglazing  the pan. Scrape up pan residues, adding a bit more stock or wine to  deglaze if necessary. Pour resulting sauce over chicken and arrange  apricots for garnish.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (442g)
Recipe Makes: 8 Servings

Calories: 98
Calories from Fat: 3 (3%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.9mg		0 %
Potassium 456.5mg		12 %
Total Carbohydrate 23.9g		7 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 20.6g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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