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© 2018, Chef Alison Negrin, all rights reserved. Website designed by Linda Hansen, PaperlessVA.com

Apricot-glazed chicken with apples

September 15, 2014

 

This is the first in a series of featured recipes for the High Holy Days using foods traditionally associated with the season!  This recipe can be cut in half or quartered for smaller groups.

 

Portions: 24

Portion Size: 1/8th Chicken

 

Glaze:

2 ½ cups apricot jam

2 T. dry mustard

1/4 cup sherry vinegar

1/2 cup olive oil

pinch of cayenne pepper (to taste)

 

Ingredients:

3 chickens, cut into eight pieces

Kosher salt and fresh ground black pepper

 

2 Fuji apples, sliced

3/4 cup dried apricots

1/2 cup dried cranberries

1/4 cup white wine

 

Directions:

 

  • Preheat oven to 400º F.

  • In a small bowl, combine the jam, mustard, vinegar, olive oil and cayenne to make the glaze. 

  • Season the chicken evenly with salt and pepper, and brush with the glaze. 

  • Mix the sliced apples, dried apricots and cranberries in a bowl and drizzle the white wine over. Place a layer of the apple mixture in oiled 2-inch deep baking pan and lay the chicken pieces on top, skin side up.

  • Roast in hot oven, basting with the glaze, for 10 minutes.

  • Turn the chicken and baste on the other side. 

  • Roast for 10 minutes then turn again (skin side up), baste and continue cooking until golden brown in spots and chicken is cooked through, to 155º F. minimum internal temp.

 

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