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Apricot Chicken au Vin Recipe

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This recipe for Apricot Chicken au Vin is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken pieces
4 T butter
1 c chopped celery
6 oz can water chestnuts, drained and sliced
1 t crushed rosemary
3 c cooked brown rice
1/2 c dry white wine
16 oz can apricot halves
4 t cornstarch
1/4 c dry white wine
Directions:
Directions:
Brown chicken in butter. Season if desired. Remove from skillet and set aside.

Add celery, water chestnuts, rosemary and cook till celery is tender. Remove from heat. Add rice and 1/2 c wine.

Turn into baking dish, top with chicken. Cover and bake at 375º for 1 hour. Drain apricots, reserving syrup. Combine syrup and cornstarch; cook until thickened. Add 1/4 c wine. Arrange apricots around chicken. Pour glaze over all. Bake uncovered, 10 minutes longer.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour and 10 minutes

 

 

 

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