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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.
 
# Top with chicken pieces then brush with melted butter.
 
# 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.
+
# 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.
 
# Stir in remaining wine.
 
# Stir in remaining wine.
 
# Uncover chicken and baste with apricot wine mixture.
 
# Uncover chicken and baste with apricot wine mixture.
# 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.
 
# Garnish with parsley.
 
# Garnish with parsley.

Revision as of 14:46, September 14, 2014

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.

Ingredients

Directions

  1. Season chicken with salt and garlic powder.
  2. Place peaches and raisins in bottom of buttered rectangular baking pan.
  3. Top with chicken pieces then brush with melted butter.
  4. Drizzle ¾ cup wine over then cover loosely with foil and bake at 325 °F for 45 minutes.
  5. Warm apricot jam in small saucepan then press jam through sieve into bowl.
  6. Stir in remaining wine.
  7. Uncover chicken and baste with apricot wine mixture.
  8. Continue baking at 325 °F uncovered for 30 minutes.
  9. Baste frequently until chicken is tender and deeply glazed.
  10. Garnish with parsley.
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