Category: Dinner
Apricot Glazed Chicken with Dried Plums and Sage - TastyPlanner.com
Chef: Bruno Miranda
This is an elegant way to make a whole lot of chicken that tastes really, really good. It’s kind of sweet and sour – sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.
Recipe Source: Dave Lieverman- Food Network
Ingredients
2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 Cloves Garlic, Peeled
20 to 30 sage leaves
Instructions
Preheat oven to 400 degrees F.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don’t have a roasting pan that’s large enough, use 2 identical 13 by 9-inch baking pans.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
If you’re looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you’re ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.
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Recipe Comments
The chicken and tender and juicy! Really great for a family style meal. The garlic takes on the sweetness of the prunes and the earthiness of the sage leaves and becomes spreadable like butter.
Great chicken dish. I used dried cranberries instead of the dried plums, and it was fantastic! Love the sage.
