Recipe: Apricot Garlic Chicken with Peppercorn Shrimp

APRICOT GARLIC CHICKEN WITH PEPPERCORN SHRIMP

1 whole chicken cut into parts or chicken breasts
1/2 cup seasoned flour
2 tablespoons vegetable oil
2 teaspoons garlic freshly minced
3 tablespoons apricot jam
12 medium shrimp fresh or frozen, unpeeled
1 1/2 tablespoons garlic butter
Salt to taste
Peppercorns to taste

Dust chicken pieces with seasoned flour.

Heat oil in a large heavy skillet over medium heat. Add chicken (skin side down). Cook one side until golden browned. (Do not cover skillet.)

As final browning is taking place, promptly rub top side of chicken with minced garlic, and spread with apricot jam. (Ensure that the garlic or jam does not fall on skillet. These ingredients tend to burn easily.)

Peel Shrimp, leaving tails attached; remove veins; rinse and drain well.

In a heavy skillet saute shrimp in garlic butter over medium heat until cooked (about 4 minutes). Season to taste with salt and pepper. Be generous with the crushed black peppercorns.

Portion the chicken on four warm plates and garnish each with the sauteed shrimp.

NOTES: Whole chicken is best for casual occasions; breasts or thighs work better for more elegant events. It is advisable to keep the skin attached, but to remove any excess fat. If skinless breasts are used, the chicken must be cooked slowly and carefully.

Servings: 4
Source: Chef Terry Henderson