Roasted Chicken with Apricots

Title: Roasted Chicken with Apricots

Categories: Poultry, Jewish

Yield: 8 servings

10 oz Dried apricots

1 c White wine

7 lb Chicken pieces

-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.

MMMMM