HERBED APRICOT CHICKEN
serves 6 to 8
2 chickens (2 1/2 to 3 lbs each) cut into 8 pieces each, wing tips trimmed
1/4 C plus 2 Tb extra virgin olive oil
4 cloves garlic, coarsely chopped
2 Tb balsamic vinegar
2 tsp dried thyme
2 tsp dried tarragon
1/2 tsp coarsely ground black pepper
1 large onion, halved and thinly sliced
2 Tb all-purpose flour
2 c defatted chicken broth
1 c medium tawny port
1Tb red currant jelly
2 c dried apricots, coarsely chopped
salt and pepper to taste
1 Tb chopped parsley, for garnish
Rinse chicken pieces and pat dry.
In a large bowl, combine 1/4 cup olive oil, chopped garlic, vinegar,
thyme, tarragon and 1/2 tsp pepper. Add the chicken, toss well
and marinate overnight in refrigerator.
Remove chicken from marinade, scraping off any bits that remain.
Reserve marinade. Heat remaining 2 Tb oil in a large, heavy
casserole. Brown chicken in batches over medium heat until golden,
turning once or twice. Set finished pieces aside.
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
Add broth, port wine and red currant jelly. Cook, stirring, for
another 2 minutes. Stir in apricots, reserved marinade and chicken.
Cook over low heat, partially covered, for 20 minutes. Remove
cover and cook for 20 to 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 parsley.
Notes: Be sure to use tawny port, not ruby port. Tawny port is
drier, and compliments the apricots better.