Apricot Glazed Chicken with Dried Plums and Sage

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I made this for dinner before Yom Kippur. It was fantastic! I did use two whole chickens, broken down - and skinned one of them. I used about 12 cloves garlic, 25 sage leaves, and Trader Joe's reduced-sugar preserves. Served it with honey-roasted root veggies and an apricot and pine nut rice pilaf. Definitely a winner and a repeater!

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I use a few variations, boneless chicken breast, balsamic vinegar, and I lightly bread chicken with seasoned flour and pre-cook before baking. It is so good. My husbands favorite. He makes me make a double batch everytime, and its never enough.

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I used boneless skinless chicken breast. Skin-on would have made this too greasy for me. I would double the vinegar next time and hopefully give it a little more tang. Super easy to do. The sage leaves look great, but the flavor didn't really come through. Served the sauce with wild rice.

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Bought my Young and Hungary cookbook and this was the first thing I made. Super easy and delicious!

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I used boneless, skinless thighs and breasts. Moist and flavorful. Cook 50 minutes.

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Love this recipe. I have made it over and over with friends, and everyone loves it. Thanks

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I have made this dish several times (followed recipe exactly. The first two times I made it, it was great. I made it again last night and for some reason the chicken was really dry. I think I accidentally left the chicken in an extra 5 -7 minutes in the oven, which must have really dried it out. Take it out right at 40 minutes and you should be set!

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This recipe is easy to prepare and is very tasty. Used skinless chicken breasts only (to cut back on the fat and this dish still came out excellent.
Will definitely make again and again.

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What more could you want? I can't sell my husband on the dried plumbs so we omit or replace with raisins.

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It is really good. The chicken came out so tender. It was great combinations of flavors.

Tinisha,Tampa