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+ | ==Description== |
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986. |
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986. |
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* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] |
* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] |
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| − | == |
+ | ==Ingredients== |
* 6 pounds [[chicken]] pieces |
* 6 pounds [[chicken]] pieces |
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* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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* [[parsley]] sprigs |
* [[parsley]] sprigs |
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| − | == |
+ | ==Directions== |
# Season chicken with salt and garlic powder. |
# Season chicken with salt and garlic powder. |
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# Place peaches and raisins in bottom of buttered rectangular baking pan. |
# Place peaches and raisins in bottom of buttered rectangular baking pan. |
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# Top with chicken pieces then brush with melted butter. |
# Top with chicken pieces then brush with melted butter. |
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| − | # Drizzle ¾ cup wine over then cover loosely with foil and bake at 325°F for 45 minutes. |
+ | # Drizzle ¾ cup wine over then cover loosely with foil and bake at 325 °F for 45 minutes. |
# Warm apricot jam in small saucepan then press jam through sieve into bowl. |
# Warm apricot jam in small saucepan then press jam through sieve into bowl. |
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# Stir in remaining wine. |
# Stir in remaining wine. |
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# Uncover chicken and baste with apricot wine mixture. |
# Uncover chicken and baste with apricot wine mixture. |
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| − | # Continue baking at 325°F uncovered for 30 minutes. |
+ | # Continue baking at 325 °F uncovered for 30 minutes. |
# Baste frequently until chicken is tender and deeply glazed. |
# Baste frequently until chicken is tender and deeply glazed. |
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# Garnish with parsley. |
# Garnish with parsley. |
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| ⚫ | |||
[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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[[Category:Chicken Recipes]] |
[[Category:Chicken Recipes]] |
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[[Category:Golden raisin Recipes]] |
[[Category:Golden raisin Recipes]] |
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[[Category:White wine Recipes]] |
[[Category:White wine Recipes]] |
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Latest revision as of 05:19, 17 February 2020
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pappas Estate in Roanoke, Texas in 1986.
- Contributed by Catsrecipes Y-Group
Ingredients
- 6 pounds chicken pieces
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 12 ounce package dried peaches
- ¾ cup golden raisins
- ¼ cup butter melted
- 1 cup dry white wine
- ¾ cup apricot jam
- parsley sprigs
Directions
- Season chicken with salt and garlic powder.
- Place peaches and raisins in bottom of buttered rectangular baking pan.
- Top with chicken pieces then brush with melted butter.
- Drizzle ¾ cup wine over then cover loosely with foil and bake at 325 °F for 45 minutes.
- Warm apricot jam in small saucepan then press jam through sieve into bowl.
- Stir in remaining wine.
- Uncover chicken and baste with apricot wine mixture.
- Continue baking at 325 °F uncovered for 30 minutes.
- Baste frequently until chicken is tender and deeply glazed.
- Garnish with parsley.