Apricot Glazed Chicken with Dried Plums and Sage

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.]

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
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
Directions
  • 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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    This recipe is featured in:

    The Best Hanukkah Recipes