Recipe: Rustic Herbed Apricot Chicken

Rustic Herbed Apricot Chicken
rec.food.recipes/Jeanne Gibbons/1995
Serves 6 to 8

2 chickens (2 1/2 to 3 lbs each) cut into 8 pieces each, wing tips trimmed
1/4 cup plus 2 Tbsp extra virgin olive oil
4 cloves garlic, coarsely chopped
2 tbsp balsamic vinegar
2 tsp dried thyme
2 tsp dried tarragon
1/2 tsp coarsely ground black pepper
1 large onion, halved and thinly sliced
2 Tbsp all-purpose flour
2 cups defatted chicken broth
1 cup medium tawny port
1 tbsp red currant jelly
2 cups dried apricots, coarsely chopped
salt and pepper to taste
1 tbsp chopped parsley, for garnish

Rinse chicken pieces and pat dry.

In a large bowl, combine 1/4 cup olive oil, chopped garlic, vinegar, thyme, tarragon and 1/2 tsp pepper. Add the chicken, toss well and marinate overnight in refrigerator.

Remove chicken from marinade, scraping off any bits that remain. Reserve marinade. Heat remaining 2 Tb oil in a large, heavy casserole. Brown chicken in batches over medium heat until golden, turning once or twice. Set finished pieces aside.

Add onion slices to casserole, reduce heat and cook, stirring, for 2 minutes or until they begin to brown. Toss onion slices with flour and continue cooking, stirring constantly, for 2 minutes longer.

Add broth, port wine and red currant jelly. Cook, stirring, for another 2 minutes. Stir in apricots, reserved marinade and chicken.

Cook over low heat, partially covered, for 20 minutes. Remove cover and cook for 20 to 30 minutes more or until chicken is cooked through. Season with salt and pepper to taste. If desired, serve with cooked noodles and garnish with parsley.

Notes: Be sure to use tawny port, not ruby port. Tawny port is drier, and compliments the apricots better. Enjoy!