"Hunger is the best sauce in the world."--Cervantes

Barbecue Apricot Chicken Recipe

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This recipe for Barbecue Apricot Chicken, by , is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie Steinbock
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
2 cloves garlic, thinly sliced
1 28-oz can diced tomatoes, drained
1/3 C. apricot jam
1 Tbsp balsamic vinegar
2.5 tsp kosher salt
3/4 tsp black pepper
1 4-pound chicken, cut into pieces (I used 7 chicken breasts)

Directions:
Directions:
Heat oven to 400. Heat the oil in medium saucepan over medium high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1.5 tsp of the salt, and 1/5 tsp of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes.

Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9x13 baking dish and season with the remaining salt and pepper. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hr.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
10 min.

 

 

 

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