EASY APRICOT GLAZED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
- Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
- Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
- Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce.
SOUTHERN APRICOT CHICKEN
This is a creamy Southern style apricot chicken recipe that the entire family will love. Make it for guests and they will never know how easy it was! Serve with rice Pilaf.
Provided by ilovemykids
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
- Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
- While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 18.5 g, Cholesterol 75.6 mg, Fat 6.9 g, Fiber 0.1 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 141.8 mg, Sugar 11.6 g
TONYS AWESOME CREAMY APRICOT CHICKEN
This is not for the dieter among us. My husband is an absolutely awesome cook. If you love chicken you will definitely want to try this recipe. Talk about tantilizing the taste buds.. when I tried this dish it was if my taste buds went to heaven.. it's that good !!!
Provided by AussieGal Tracey
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the chicken legs while on the bone.
- Then take the chicken off of the legs and cube it.
- Put it in a stove top pot (with a lid) and put the apricot nectar and french onion soup in; add all other ingredients except for the rice.
- Cook on a low to medium heat for about 20 minutes.
- Once cooked, serve it up on a bed of rice.
- Soooo yummy.
- Let me know what you think!
CREAMY APRICOT CHICKEN
A creamy version of and old favorite spiced with a bit of curry and fresh cilantro. Serve with mashed potatoes and pickled green beans.
Provided by Lorac
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Place chicken in an ovenproof dish.
- Mix apricot nectar, onion soup mix and curry, pour over chicken and bake for 45 minutes.
- Add the apricot halves and bake 10 minutes.
- Remove from oven, stir in sour cream and sprinkle with chopped cilantro.
CHICKEN WITH APRICOTS
Chicken with a fruit and nut sauce
Provided by amp1043
Time 40m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Chop the chicken breasts into small chunks, fry until cooked then set aside.
- Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
- In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
- Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
- Bring to the boil and simmer for 15 minutes.
- Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table
SWEET & SPICY APRICOT CHICKEN
Experience Moroccan-style chicken in minutes - it's easily doubled too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Yield Serves 2 (generously)
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a large non-stick frying pan and add the chicken in a single layer. Scatter the spices on top and leave to cook, without stirring, for about aminute. Flick the chicken pieces over and cook for a minute or so on the other side.
- While you are waiting, tip the couscous into a saucepan. Pour 400ml/14fl oz boiling water over the couscous and allow to bubble on the heat for a minute. Cover, turn off the heat and leave to soak for 5 minutes.
- While the couscous is soaking, pour 300ml/1⁄2 pint boiling water over the chicken in the frying pan and crumble in the stock cube. Tip in the conserve, beans and olives, add salt and freshly ground black pepper to taste, stir, then leave to bubble gently for 5minutes. Meanwhile, chop the coriander and sprinkle it into the pan before serving.
- Fork through the couscous - it should have plumped up by now - and pile into 2 large shallow bowls. Spoon the chicken, beans and olives on top and pour the sweet and fragrantly spiced juices over.
Nutrition Facts : Calories 514 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 56 grams protein, Sodium 5.24 milligram of sodium
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