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Recipe: Apricot Glazed Chicken With Peaches And Raisins
Similar Categories: Apricot, Glazed, Chicken, Peaches, Raisins
Yield: 8 servings
2 (3 lb) Chickens
- cut in serving pieces -OR-
6 lb Chicken breasts
- boned and skinned
Salt
Minced garlic -OR-
- garlic powder
1 pk Dried peaches (12 oz pkg)
3/4 c Golden raisins
1/4 c Butter, melted
1 c Dry white wine
3/4 c Apricot jam
Parsley sprigs
Season chicken with salt and garlic to taste. Place peaches and
raisins in bottom of buttered 16x12-inch baking pan. Top with chicken
pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover
loosely with foil and bake at 325 degrees 45 minutes for chicken parts and
30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine
mixture. Continue baking at 325 degrees, uncovered, 30 minutes for
chicken parts and 15 to 20 minutes for breasts, basting frequently, until
chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12
servings.
Note: If chicken is pre-baked and refrigerated, it may be necessary to
increase baking time at last stage of cooking.
Each serving contains about: 574 calories; 476 mg sodium; 131 mg
cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92
grams fiber.
2 (3 lb) Chickens
- cut in serving pieces -OR-
6 lb Chicken breasts
- boned and skinned
Salt
Minced garlic -OR-
- garlic powder
1 pk Dried peaches (12 oz pkg)
3/4 c Golden raisins
1/4 c Butter, melted
1 c Dry white wine
3/4 c Apricot jam
Parsley sprigs
Season chicken with salt and garlic to taste. Place peaches and
raisins in bottom of buttered 16x12-inch baking pan. Top with chicken
pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover
loosely with foil and bake at 325 degrees 45 minutes for chicken parts and
30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine
mixture. Continue baking at 325 degrees, uncovered, 30 minutes for
chicken parts and 15 to 20 minutes for breasts, basting frequently, until
chicken is tender and deeply glazed. Garnish with parsley. Makes 8 to 12
servings.
Note: If chicken is pre-baked and refrigerated, it may be necessary to
increase baking time at last stage of cooking.
Each serving contains about: 574 calories; 476 mg sodium; 131 mg
cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92
grams fiber.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Apricot, Glazed, Chicken, Peaches, Raisins
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