Rustic Herbed Apricot Chicken

* Exported from MasterCook *

Rustic Herbed Apricot Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chickens -- cut into 8 pieces
wing tips trimmed
1/4 cup Extra-virgin olive oil
2 tablespoons Extra-virgin olive oil
4 Garlic cloves -- coarsely
=09
2 tablespoons Balsamic vinegar
2 tablespoons Dried thyme
2 tablespoons Dried tarragon
1/2 teaspoon Coarsely ground black pepper
1 large Onion -- halved and thinly
=09
2 tablespoons All-purpose flour
2 cups Defatted chicken broth
1 cup Medium tawny port
1 tablespoon Red currant jelly
2 cups Dried apricots
Salt to taste
Freshly ground black pepper -- to taste
Cooked noodles (opt)
1 tablespoon Chopped flat-leaf parsley -- for garnish

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and
tarragon add great depth to a rice sauce that's 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.

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