 |
10 oz Dried apricots
1 c White wine
7 lb chicken pieces (about 1*
-cut-up fryers
2 t Salt
1 t Pepper
2 t thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped
From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet Press,
1993).
Soak apricots in wine in a dish and set aside.
Rinse chicken pieces under cold water and pat dry. Season the chicken with
the dry seasonings and place pieces in a single layer in a large roasting
pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45
minutes, or until the chicken is just beginning to brown. Pour off excess
fat, if desired, and pour apricots and wine over chicne pieces. Baste with
juices (adding more wine, if needed), and finish cooking, about 30 minutes
longer; remove from oven. If not served within 2 hours, chill and bring
back to room temperature before reheating.
To reheat, place the chicken in covered pan or ovenproof serving dish with
cooking juices (you may skim fat again) and reheat at 375'F. for 20-30
minutes while first courses are being served. To serve, place the chicken
pieces on a serving dish and keep warm while deglazing the pan. Scrape up
pan residues, adding a bit more stock or wine to deglaze if necessary. Pour
resulting sauce over chicken and arrange apricots for garnish.
|
