Apricot-Glazed Chicken With Peaches & Raisi Recipe
2 (3 lb) chickens cut in serving pie, ces -or-
6 lb chicken breasts boned and skinned
1 minced garlic -or- garlic powder
1 package dried peaches (12 oz pkg)
3/4 cup golden raisins
1/4 cup butter, melted
1 cup dry white wine
3/4 cup apricot jam
1 parsley sprigs
Season chicken with salt and garlic to taste. Place peaches and
raisins in bottom of buttered 16x12-inch baking pan. Top with chicken
pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover
loosely with foil and bake at 325 degrees 45 minutes for chicken
parts and 30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into
bowl. Stir in remaining white wine. Uncover chicken and baste with
apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30
minutes for chicken parts and 15 to 20 minutes for breasts, basting
frequently, until chicken is tender and deeply glazed. Garnish with
parsley. Makes 8 to 12 servings.
Note: If chicken is pre-baked and refrigerated, it may be
necessary to increase baking time at last stage of cooking. Each
serving contains about: 574 calories; 476 mg sodium; 131 mg
cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein;
1.92 grams fiber.
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