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Apricot Chicken Au Vin Recipe
|Canned apricot halves||1 Pound (1 Can)|
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Chicken pieces||3 Pound|
|For apricot glaze|
|Chopped celery||1 Cup (16 tbs)|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Apricot glaze||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped parsley||2 Tablespoon|
|Apricots syrup||1⁄4 Cup (4 tbs), reserved from can of apricots (Adjust Quantity As Needed)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3291 Calories from Fat 835
% Daily Value*
Total Fat 94 g144.5%
Saturated Fat 41.7 g208.7%
Trans Fat 0 g
Cholesterol 1081.4 mg
Sodium 2487 mg103.6%
Total Carbohydrates 281 g93.8%
Dietary Fiber 9.6 g38.4%
Sugars 93.3 g
Protein 298 g596.5%
Vitamin A 107.3% Vitamin C 227.4%
Calcium 40.5% Iron 142.6%
*Based on a 2000 Calorie diet
Drain apricots; reserve syrup for glaze.
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large skillet, melt 2 tablespoons butter or margarine.
Add chicken and brown, turn to brown evenly.
Remove chicken pieces from pan; set aside.
Add celery, water chestnuts, rosemary and salt to pan drippings.
Cook until celery is tender, not brown.
Stir in cooked rice.
Turn into a 13-1/2" x 8-1/2" baking dish.
Arrange chicken pieces over top.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake until chicken is tender, about 30 minutes.
Uncover chicken; spoon 1/2 of Apricot Glaze over chicken.
Return to oven 10 minutes.
Garnish with apricot halves.
Pour remaining Apricot Glaze over apricots and chicken.
Return to oven to heat, about 5 minutes.
Sprinkle with parsley