APRICOT CHICKEN I
Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.
Provided by Shirley Rickey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
- Cover dish and bake for 1 hour in preheated oven.
Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g
ROAST CHICKEN WITH APRICOT GLAZE
The chef Fany Gerson makes her tangy and sweet roast chicken with an apricot glaze: a mixture of apricot jam, butter and garlic that is applied while the chicken is in the oven, keeping it juicy and flavorful inside and out. The apricot butter is also whisked into the pan drippings, along with shallots and red wine vinegar, to make a vibrant sauce.
Provided by Priya Krishna
Categories dinner, poultry, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 450 degrees with a rack set in the middle position.
- Place the chicken on a cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the cavity, and season the cavity generously with salt and pepper. Squeeze the lemon all over the outside of the chicken and stuff the cavity with the chopped onion, 4 sprigs of thyme and at least one of the juiced lemon halves (both, if they'll fit). Tie the legs together with twine. Rub 1 tablespoon oil all over the chicken and season with salt and pepper.
- Carefully pour 3 cups chicken broth into a rimmed baking sheet and scatter over the crushed garlic cloves and remaining 4 thyme sprigs. Place the chicken, breast-side up, on a rack set over the baking sheet. Roast the chicken for 15 minutes, then lower the heat to 375 degrees and continue roasting for 1 hour more. Add additional chicken stock to the pan, as needed, to keep it from becoming dry.
- Meanwhile, in a small bowl, mash together the butter, 3 tablespoons apricot preserves and the minced garlic clove until smooth and creamy. Season with salt and pepper. Transfer 2 heaping tablespoons of the apricot butter to a small container and refrigerate. Add the remaining 3 tablespoons oil to the apricot butter in the bowl and whisk to thin the mixture into a glaze.
- Baste the chicken with the glaze and continue roasting for another 30 minutes or so, basting again after 15 minutes. Continue roasting until the chicken is browned and the juices run clear when you insert a knife down to the bone between the leg and thigh. Loosely tent with foil if the skin is getting too brown before chicken is cooked through.
- Remove the pan from the oven and tilt the chicken to release the juices from the cavity into the pan, then transfer the chicken to a carving board and let rest for 15 minutes. Strain the pan drippings, remove the fat and set aside.
- While the chicken rests, in a small pan over medium heat, cook the shallot and vinegar until the vinegar is nearly all cooked away but the pan is not yet dry. Add the remaining 1 tablespoon apricot preserves and the reserved pan drippings, whisk together and bring to a simmer. Add the remaining cold apricot butter little by little, whisking constantly, and remove from the heat. Taste and season with salt and pepper as needed. Carve chicken and serve with the seasoned jus, sliced apricots and pistachios if desired.
Nutrition Facts : @context http, Calories 1141, UnsaturatedFat 46 grams, Carbohydrate 52 grams, Fat 75 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 1983 milligrams, Sugar 32 grams, TransFat 1 gram
ROASTED CHICKEN WITH SMOKEY APRICOT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Yield 4 servings with leftovers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
- Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside.
- In a small bowl, combine apricot preserves, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken.
- Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use (or freeze up to 3 months). Garnish with parsley.
APRICOT ROASTED CHICKEN
Make and share this Apricot Roasted Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Place chicken in a 13" x 9" baking dish; set aside.
- In a small saucepan over medium heat, cook preserves, wine, honey, soy sauce, oil, pepper, ginger, red pepper flakes, and green onion just until bubbly.
- Evenly pour over the chicken pieces. Bake for 45-55 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 310.2, Fat 15.9, SaturatedFat 4.1, Cholesterol 88.1, Sodium 256.3, Carbohydrate 12.3, Fiber 0.2, Sugar 8, Protein 27.9
APRICOT CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Nutrition Facts : Calories 361 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 97 milligrams, Sodium 309 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Protein 34 grams, Sugar 26 grams
ROAST CHICKEN WITH APRICOT STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
- Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
- Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
- Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.
APRICOT-GLAZED CHICKEN
This deliciously messy chicken is brushed with simple apricot glaze punctuated with hot pepper that produces a gorgeous amber lacquer when roasted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze.
- Roast, basting with the glaze, for 10 minutes. Turn the chicken and roast for 10 minutes more. Baste the chicken with the glaze and roast 5 minutes more, or until the glaze is just crisp.
APRICOT CHICKEN (4 INGREDIENTS)
Make and share this Apricot Chicken (4 Ingredients) recipe from Food.com.
Provided by NotQuiteVegetarian
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to around 180 degrees celsius.
- Lightly coat fillets with flour.
- Mix french onion soup mix with apricot nectar.
- Pour into casserole dish.
- Place chicken fillets into dish.
- Turn them over to make sure they're coated with nectar/soup mix.
- Bake for around 35 - 45 minutes.
- Serve with rice and steamed veg.
- Dinner's done!
Nutrition Facts : Calories 156.1, Fat 1, SaturatedFat 0.1, Cholesterol 0.7, Sodium 1142.7, Carbohydrate 34.9, Fiber 2, Sugar 16.7, Protein 3
APRICOT CHICKEN
When the rest of my family would have chicken parmigiana, I created this recipe for my one child who was lactose intolerant. And then it became a regular favorite requested by the whole family as well. It can be adapted for people who aren't lactose intolerant by just switching out the lactose-free milk for regular milk I normally double this recipe. Enjoy!
Provided by AcadiaTwo
Categories Chicken Breast
Time 50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dip the chicken breast loins in the lactose free milk.
- Then place chicken into the bread crumbs to coat.
- Preheat the oven for Bake at 350°F.
- In a skillet, on medium heat brown the bread crumb coated chicken until.
- golden brown in the vegetable oil.
- Placed browned chicken in ungreased baking dish in a single layer.
- I melt the apricot preserves in a microwave safe cup, in the microwave at 20 sec. at intervals until it is in a semi-liquid form.
- Then I drizzle the melted preserves over the chicken.
- Bake in a 350 F oven.
- For 30 minutes uncovered or until chicken is cooked thoroughly.
- Enjoy!
Nutrition Facts : Calories 265.7, Fat 5.7, SaturatedFat 1, Cholesterol 68.6, Sodium 348.6, Carbohydrate 23.1, Fiber 0.8, Sugar 8.2, Protein 29.5
BAKED APRICOT CHICKEN
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.
Provided by SHANG
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl combine the jam, dressing and soup mix. Mix together.
- Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 23.3 g, Cholesterol 58.5 mg, Fat 20.1 g, Fiber 0.1 g, Protein 15.9 g, SaturatedFat 4.4 g, Sodium 444.3 mg, Sugar 20.5 g
APRICOT-MUSTARD BAKED CHICKEN
Provided by Jenny Rosenstrach
Categories Chicken Mustard Bake Kid-Friendly Dinner Apricot Healthy Low Cholesterol Small Plates
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
- While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
- Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.
APRICOT CHICKEN II
A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.
Provided by Marsha Timblin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
- Remove cover and bake for 10 more minutes.
Nutrition Facts : Calories 833 calories, Carbohydrate 39.1 g, Cholesterol 254 mg, Fat 36.7 g, Protein 82.8 g, SaturatedFat 10.6 g, Sodium 276.5 mg, Sugar 36.2 g
APRICOT CHICKEN
A favourite in our home....tastes even better reheated the next day. Serve with either plenty of boiled rice or mash potato. Can be made gluten free by using gluten free flour liquid stock and dry soup mix. In Australia Massell stock is gluten free as is Basco GF dry french onion soup mix.Options- top with some ground pepper or stir through some parsley or cilantro (coriander) before serving. For anyone who is gluten-free you can use "Recipe#244204" to make your soup replacement to use in this chicken dish
Provided by Jubes
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into large chunks and roll in cornflour (I do this is a large plastic bag to cut down on the mess).
- Heat oil in a large frypan and lightly brown the chicken pieces.
- Add the soup mix,the apricot nectar and stock and stir well. Cover and simmer gently for about 10 minutes, or until the chicken has cooked through. The smaller the chicken pieces, the quicker they cook.
- Stir in the apricot halves and carrots. Reheat.
- ALTERNATE COOKING METHOD.
- Combine all of the ingredients (except the apricot halves) in a casserole dish and bake at 180°C for approx 75 minutes. Add the apricot halves and the carrots during the last 1/2 hour of cooking time. Add a little extra stock if the dish thickens too much.
APRICOT CHICKEN
I have fixed this tender glazed apricot chicken recipe for myself on many special occasions. With the pretty golden-orange sauce, it looks as good as it tastes. -Winifred Brown, Jamesburg, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.
Nutrition Facts :
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
APRICOT GLAZED CHICKEN DRUMSTICKS OR DRUMETTES
You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :)
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- Sprinkle the sliced green pepper and sliced onion in the baking dish, if using.
- Season the chicken with salt and pepper on all sides.
- In a skillet, brown the chicken in hot oil until very well browned on all sides.
- Place the chicken in the prepared baking dish on top of the onions and pepper slices.
- In a saucepan melt butter and saute the onion and garlic with chili pepper (beware! use only 1/8 - 1/4 teaspoon chili powder it is VERY hot!) or chili flakes for about 3 minutes.
- Stir in all the remaining ingredients (except the cornstarch and water) bring to a boil and simmer for 15-20.
- In a small cup whisk together the cold water with cornstarch, add to the simmering sauce and cook for 2-3 minutes until thickened.
- Pour the sauce over the chicken, with tongs turn the chicken pieces to coat with the sauce.
- Bake for about 45-50 minutes, or until the chicken legs are cooked.
- NOTE* for wings (do not brown wings firstly)use about 3-1/2 pounds.
- Prepare the sauce as directed.
- Place the wings in a shallow baking sheet (omitting onion and green pepper) then pour the prepared sauce over wings, and turn to coat.
- Bake 400 degrees for about 35 minutes or until the sauce has thickened and the wings are cooked.
- Delicious!
Nutrition Facts : Calories 1253.6, Fat 41.7, SaturatedFat 15.5, Cholesterol 306.9, Sodium 2285.4, Carbohydrate 156.1, Fiber 1.3, Sugar 117.6, Protein 70.2
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