Photo: Apricot Glazed Chicken with Dried Plums and Sage Recipe
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.
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.
SERVINGS: 8 (MAIN); Calories: 412; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 36 grams; Total carbohydrates: 37 grams; Sugar: 29 grams Fiber: 1 grams; Cholesterol: 115 milligrams; Sodium: 238 milligrams
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 84 reviews
By chrigbrod
on October 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very easy. The garlic was not done. Tasty.
By Amalai
on April 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Perfect work/school night dinner. Extremely easy to make and clean up. Unique taste that will blow you away!
By reginamoose_9200632
Urbandale, IA
on January 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this using 6 skinless, boneless chicken breasts since it's healthier, and I had never cut down a whole chicken before. I cooked them for 50 minutes as another reviewer suggested. This was without a doubt the best chicken I have ever made. Perfectly moist and very flavorful. Whatever pan you use though, make sure it is 100% lined with foil before it goes in the oven. At 50 minutes the sauce blackened to the pan and it would have been ruined. I'm sure you could have used up to 8 breasts with the amount of sauce there was, but I only needed 6.
Read all 84 reviews