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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barbecue Apricot Chicken Recipe

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This recipe for Barbecue Apricot Chicken is from The Engelhardt Family Cookbook, 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:  
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 400º. 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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