APRICOT ROSEMARY CHICKEN
Yield: 4 servings
1/2 c Filberts; coarsely chopped 1 Pepper; to taste
3 tb Butter 1 Cloves, ground; pinch
1 c Scallions, thinly sliced, 1 Fryer; cut up
-including some green 6 oz Apricots, dried, moist
1 ts Rosemary, dried; crumbled 1 tb Lemon juice
1 Salt; to taste
Saut nuts in 1 tablespoon butter until lightly browned. Remove.
Melt remaining butter in a large pan, and add scallions and seasonings.
Stir to mix well. Add chicken, turning to coat chicken with onion mixture.
Cook covered and over low heat, turning chicken occasionally, for about one
hour. Spread apricots over chicken, cover and simmer for about 30 minutes
or until chicken is very tender. Remove chicken and apricots to a serving
platter and keep warm. Reduce liquid in pan over high heat, stirring. When
sauce has thickened, stir in lemon juice. Pour sauce over chicken and
sprinkle with nuts. Serves 4.
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