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Name: Rustic Herbed Apricot Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 lg Onion, halved and thinly; 2 tb Dried thyme; 2 c Defatted chicken broth; 1 tb Chopped flat-leaf parsley,; Salt to taste; 2 c Dried apricots; 2 tb Dried tarragon; 1/2 ts Coarsely ground black pepper; 2 tb All-purpose flour; Black Pepper freshly ground; 4 Garlic cloves, coarsely; 1 c Medium tawny port; 2 tb Extra-Virgin Olive Oil; 2 Chickens, cut into 8 pieces; 2 tb Balsamic vinegar; 1 tb Red currant jelly; Cooked noodles (opt); 1/4 c Extra-Virgin Olive Oil

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INGREDIENTS

1 lg Onion, halved and thinly
2 tb Dried thyme
2 c Defatted chicken broth
1 tb Chopped flat-leaf parsley,
Salt to taste
2 c Dried apricots
2 tb Dried tarragon
1/2 ts Coarsely ground black pepper
2 tb All-purpose flour
Black Pepper ; freshly ground
4 Garlic cloves, coarsely
1 c Medium tawny port
2 tb Extra-Virgin Olive Oil
2 Chickens, cut into 8 pieces
2 tb Balsamic vinegar
1 tb Red currant jelly
Cooked noodles (opt)
1/4 c Extra-Virgin Olive Oil

Servings

INSTRUCTIONS

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce thats smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner. 1. Rinse chicken pieces and pat dry. 2. In a large bowl, combine 1/4 cup olive oil, chopped garlic, vinegar, thyme, tarragon and 1/2 teaspoon pepper. Add the chicken, toss together well and marinate at room temperature for 2-3 hours or refrigerate overnight. 3. Remove chicken from marinade, scraping off any bits that might remain. Reserve marinade. Heat remaining 2 tablespoons oil in a large, heavy casserole. Brown chicken in small batches over medium heat until golden, turning once or twice. Set finished pieces aside. 4. Add onion slices to casserole, reduce heat and cook, stirring, for 2 minutes or until they begin to brown. Toss onion slices with flour and continue cooking, stirring constantly, for 2 minutes longer. 5. Add broth, port wine and red currant jelly. Cook, stirring, for another 2 minutes. Stir in the apricots, reserved marinade and chicken. 6. Cook over low heat, partially covered, for 20 minutes. Remove cover and cook for 20-30 minutes more or until chicken is cooked through. Season with salt and pepper to taste. If desired, serve with cooked noodles and garnish with chopped parsley. Per serving (without noodles): 555 calories, 25 grams fat, 124 milligrams cholesterol. 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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Rustic Herbed Apricot Chicken

1 lg Onion, halved and thinly
2 tb Dried thyme
2 c Defatted chicken broth
1 tb Chopped flat-leaf parsley,
 Salt to taste
2 c Dried apricots
2 tb Dried tarragon
1/2 ts Coarsely ground black pepper
2 tb All-purpose flour
 Black Pepper freshly ground
4 Garlic cloves, coarsely
1 c Medium tawny port
2 tb Extra-Virgin Olive Oil
2 Chickens, cut into 8 pieces
2 tb Balsamic vinegar
1 tb Red currant jelly
 Cooked noodles (opt)
1/4 c Extra-Virgin Olive Oil

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and  tarragon add great depth to a rice sauce thats smoothed by just a  hint of red currant jelly and enhanced with apricots and tawny port.  Be sure to use tawny port. With its beautiful amber color and  slightly dry flavor, it compliments the apricots. Save your ruby  port, which is sweeter and has a deep red wine color, for after  dinner.    1. Rinse chicken pieces and pat dry.    2. In a large bowl, combine 1/4 cup olive oil, chopped garlic,  vinegar, thyme, tarragon and 1/2 teaspoon pepper. Add the chicken,  toss together well and marinate at room temperature for 2-3 hours or  refrigerate overnight.    3. Remove chicken from marinade, scraping off any bits that might  remain. Reserve marinade. Heat remaining 2 tablespoons oil in a  large, heavy casserole. Brown chicken in small batches over medium  heat until golden, turning once or twice. Set finished pieces aside.    4. Add onion slices to casserole, reduce heat and cook, stirring, for  2 minutes or until they begin to brown. Toss onion slices with flour  and continue cooking, stirring constantly, for 2 minutes longer.    5. Add broth, port wine and red currant jelly. Cook, stirring, for  another 2 minutes. Stir in the apricots, reserved marinade and  chicken.    6. Cook over low heat, partially covered, for 20 minutes. Remove  cover and cook for 20-30 minutes more or until chicken is cooked  through. Season with salt and pepper to taste. If desired, serve with  cooked noodles and garnish with chopped parsley.    Per serving (without noodles): 555 calories, 25 grams fat, 124  milligrams cholesterol.    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 (136g)
Recipe Makes: 8 Servings

Calories: 456
Calories from Fat: 367 (80%)

Amt Per Serving		% DV

	Total Fat 40.8g	54 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 13.4g
Cholesterol 0mg		0 %
Sodium 137.4mg		5 %
Potassium 445.4mg		12 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 21.2g
Protein 2g		3 %
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: 456

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