Apricot Chicken Au Vin Recipe
Ingredients
| 3 tablespoons sliced green onion | ||
| Butter/Margarine | 2 Tablespoon | |
| Long grain rice | 1/3 Cup (16 tbs) | |
| Chicken broth | 1/3 Cup (16 tbs) | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Apricot | 1 17 Ounce, unpeeled | |
| Toasted almonds | 1/4 Cup (16 tbs), chopped | |
| Fryer chicken | 3 Pound | |
| 2 tablespoons butter ormargarine | ||
| Cornstarch | 4 Teaspoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
Directions
Cook onion in 2 tablespoons butter till tender.
Add rice, 1/3 cup chicken broth, 1/3 cup wine, parsley, cinnamon, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and cook over low heat for 20 to 25 minutes.
Drain apricots, reserving syrup.
Chop apricots; stir into rice mixture.
If desired, stir in almonds.
Rinse chicken and pat dry with paper toweling.
Stuff with apricot mixture.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, in shallow roasting pan.
Roast, uncovered, in 375° oven for 1 1/4 to 1 1/2 hours or till legs move easily in the sockets.
Meanwhile, add enough chicken broth (about 1/4 cup) to reserved apricot syrup to measure 1 cup liquid.
Melt 2 tablespoons butter.
Stir in cornstarch.
Stir in the 1 cup liquid and 1/4 cup wine.
Cook and stir till bubbly.
Season to taste.
Spoon some sauce over chicken during the last 10 to 15 minutes of baking time.
Pass remainder.
Add rice, 1/3 cup chicken broth, 1/3 cup wine, parsley, cinnamon, and 1/4 teaspoon salt.
Bring to boiling; reduce heat.
Cover and cook over low heat for 20 to 25 minutes.
Drain apricots, reserving syrup.
Chop apricots; stir into rice mixture.
If desired, stir in almonds.
Rinse chicken and pat dry with paper toweling.
Stuff with apricot mixture.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, in shallow roasting pan.
Roast, uncovered, in 375° oven for 1 1/4 to 1 1/2 hours or till legs move easily in the sockets.
Meanwhile, add enough chicken broth (about 1/4 cup) to reserved apricot syrup to measure 1 cup liquid.
Melt 2 tablespoons butter.
Stir in cornstarch.
Stir in the 1 cup liquid and 1/4 cup wine.
Cook and stir till bubbly.
Season to taste.
Spoon some sauce over chicken during the last 10 to 15 minutes of baking time.
Pass remainder.
Chef
