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Chicken with Dried Apricots, Prunes and Orange Juice Recipe

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This recipe for Chicken with Dried Apricots, Prunes and Orange Juice, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen


3 lbs. chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 T. canola oil
1 medium onion, diced
1 c. rice
2 1/2 c. water
1/2 c. dry sherry
1 c. orange juice or 1/2 c. concentrate
1 dozen dried apricots, cut into pieces
1 dozen pitted prunes, cut into pieces

Early in the day soak fruit in covered bowl with sherry and enough water to cover.
Dredge the chicken in flour mixed with salt and pepper.
Brown the chicken in oil about ten minutes, turning to brown both sides--to about 1/2 done.
Place rice in the bottom of very large (or divide for two) casserole.
Place chicken on rice and then the drained fruit on the chicken.
Sauté the onions in the remaining oil. Add orange juice to sherry mixture and stir into onions, scrapping the bottom of the frying pan. Add salt and pepper to taste.
Measure the liquid, making sure to have over 1 cup of water for each casserole (double the rice amount), add water, if needed.
Pour liquid over chicken, rice and fruit. Cover and bake 50 minutes. Check midway to see if more water is needed.
The recipe can be made with boneless, skinless chicken, not browned, but...

Personal Notes:
Personal Notes:
This is E. Currier's oft requested dinner.




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