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  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Roasted Chicken with Apricots

  3. Categories: Poultry, Jewish

  4. Yield: 8 servings

  5. 10 oz Dried apricots

  6. 1 c White wine

  7. 7 lb Chicken pieces

  8. -cut-up fryers

  9. 2 t Salt

  10. 1 t Pepper

  11. 2 t Thyme

  12. 1 t Paprika

  13. 2 c Onions, cut in chunks

  14. 1 c Carrots, chopped

  15. From "A Book of Feasts" by Kay Goldstein and Liza Nelson (Longstreet

  16. Press, 1993).

  17. Soak apricots in wine in a dish and set aside.

  18. Rinse chicken pieces under cold water and pat dry. Season the chicken

  19. with the dry seasonings and place pieces in a single layer in a large

  20. roasting pan. Add onions and carrots. Bake in a preheated 350'F. oven

  21. for 45 minutes, or until the chicken is just beginning to brown. Pour

  22. off excess fat, if desired, and pour apricots and wine over chicne

  23. pieces. Baste with juices (adding more wine, if needed), and finish

  24. cooking, about 30 minutes longer; remove from oven. If not served

  25. within 2 hours, chill and bring back to room temperature before

  26. reheating.

  27. To reheat, place the chicken in covered pan or ovenproof serving dish

  28. 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

  29. the chicken pieces on a serving dish and keep warm while deglazing

  30. the pan. Scrape up pan residues, adding a bit more stock or wine to

  31. deglaze if necessary. Pour resulting sauce over chicken and arrange

  32. apricots for garnish.

  33. MMMMM


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