"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apricot Chicken Recipe

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

Barbara H. Stewart
Added: Tuesday, August 14, 2007


5 garlic cloves, chopped
2 Tbsp dried oregano
1 tsp salt
1 tsp pepper
1 cup white wine vinegar
1/2 cup olive oil
1 cup dried apricots, chopped
1/2 cup green olives, chopped
1/2 cup caper
3 bay leaves
1 cup dry white wine
1/4 cup parsley
1/4 cup Dijon mustard
1 red pepper, chopped
2 chickens (3 lbs total)

Mix together all the ingredients except the chicken. Place the chicken pieces into 2 large ziploc bags with marinade. Marinate 6 hours or overnight.

In a 350 oven bake for 50-60 minutes. Remove chicken to a platter. Boil marinade juices (that the chicken has baked in) over med/high heat. Remove pan from heat and stir in a slurry of 2 Tbsp cornstarch mixed with 2 Tbsp cold water. Return to heat for 1 minute. Enjoy

Personal Notes:
Personal Notes:
New to the family, but we use for special occasions as it's colorful and tasty.




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