Apricot-Glazed Chicken With Peaches And Raisins Recipe
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Ingredients : Apricot-Glazed Chicken With Peaches And Raisins Recipe
2 Chickens cut in serving pieces -OR-, (3 lb)
6 lb Chicken breasts boned and skinned
Salt
Minced garlic -OR- garlic powder
1 package Dried peaches, (12 oz pkg)
3/4 cup Golden raisins
1/4 cup Butter, melted
1 cup Dry white wine
3/4 cup 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.
Printed in the December 17, 1992, issue of the Los Angeles Times.
Converted by MC_Buster.
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