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Print this Recipe    Chicken 49

CHICKEN LEGS W/ APRICOT & OLIVES

1/3 c. dried apricots
1/3 c. calamata olives
2 cloves garlic, minced
1/2 tsp grated orange peel
1 tbls dry basil
4 whole chicken legs (leg and thigh attached)
fresh ground pepper
2 tbls EACH capers and packed brown sugar
1/4 c. EACH orange juice and wine vinegar

In 4qt or larger crockpot, combine apricots, olives, garlic, orange
peel and basil. Rinse chicken and pat dry; then arrange on top of
apricot mixture. Sprinkle with pepper, capers and sugar; drizzle
with orange juice and wine vinegar. Cover and cook at low setting
til meat near thighbone is very tender when pierced. (6-7 hrs)

Carefully lift chicken to warm platter. Using a slotted spoon,
lift apricots and olives from crockpot and arrange around chicken.
Keep warm. Skim and discard fat from cooking liquid - pour liquid
into small pan. Bring to a boil over high heat, then boil, stirring
often, til reduced to 1/2 cup (about 10 min). Pour sauce over
chicken.

Serve over orzo or rice.

MAKES 4 SERVINGS

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