Difference between revisions of "Apricot-glazed Chicken"
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RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 10:30, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986. From "Catsrecipes Y-Group"[1]
Ingredients
- 6 pounds chicken pieces
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 12 ounce package dried peaches
- ¾ cup golden raisins
- ¼ cup butter melted
- 1 cup dry white wine
- ¾ cup apricot jam
- parsley sprigs
Directions
- Season chicken with salt and garlic powder.
- Place peaches and raisins in bottom of buttered rectangular baking pan.
- Top with chicken pieces then brush with melted butter.
- Drizzle ¾ cup wine over then cover loosely with foil and bake at 325°F for 45 minutes.
- Warm apricot jam in small saucepan then press jam through sieve into bowl.
- Stir in remaining wine.
- Uncover chicken and baste with apricot wine mixture.
- Continue baking at 325°F uncovered for 30 minutes.
- Baste frequently until chicken is tender and deeply glazed.
- Garnish with parsley.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
