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Apricot rosemary chicken
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| Artist: |
_ |
| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Filberts, coarsely chopped | | 3
| tbsp | Butter | | 1
| cup | Scallions, thinly sliced | | | -including some green | | 1
| tsp | Rosemary, dried, crumbled | | 1
| | Salt, to taste | | 1
| | Pepper, to taste | | 1
| | Cloves, ground, pinch | | 1
| | Fryer, cut up | | 6
| oz | Apricots, dried, moist | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | Saut?nuts in 1 tablespoon butter until lightly browned. | | 2 | Remove. | | 3 | Melt remaining butter in a large pan, and add scallions and seasonings. | | 4 | Stir to mix well. | | 5 | Add chicken, turning to coat chicken with onion mixture. | | 6 | Cook covered and over low heat, turning chicken occasionally, for about one hour. | | 7 | Spread apricots over chicken, cover and simmer for about 30 minutes or until chicken is very tender. | | 8 | Remove chicken and apricots to a serving platter and keep warm. | | 9 | Reduce liquid in pan over high heat, stirring. | | 10 | When sauce has thickened, stir in lemon juice. | | 11 | Pour sauce over chicken and sprinkle with nuts. | | 12 | Serves 4. |
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