Tuesday, May 5, 2009
Apricot Glazed Chicken
2/3 cup apricot (or peach) preserves
2 tablespoons balsamic vinegar
2 teaspoons grated orage peel
1 teaspoon salt
¾ teaspoon coarsly ground black pepper
2 large onions
1 3 ½ pound broiler-fryer, cut into quarters
2 medium size chicken legs
(roughly 3 or 4 pounds of chicken pieces, basically)
1.Preheat oven to 400 degrees F. In small bowl, mix apricot preserves, balsamic vinegar, orange peel, salt, and pepper. Cut each onion into 4 wedged.
2. Arranges chicken pieces and onion wedges in 17" by 11 ½" roasting pan. Spoon apricot preserves mixture over chicken and onions. Bake 45 to 50 minutes, basting occasionally with pan juices, until onions are tender and juices run clear when chicken is pierced with a knife.
3. To serve, place chick and onions on warm large platter with steamed broccoli. (I served it over angel hair pasta, mixing with juices and sprinkling with parmesan cheese).