*  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
    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
    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
  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
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