Chef Ellie’s Apricot chicken
When a young couple in their 70’s asked Captain Barry to marry them onboard the Schooner Mary Day this summer, Barry asked them if they wanted to request a special wedding dinner. They said their favorite dinner was apricot chicken. So, Chef Ellie went to work and crafted this special recipe to serve on board on their wedding day. Here it is!
Ingredients:
2 whole chickens, quartered
1 c. dried apricots
1⁄2 c. fine diced onion
1⁄4 tsp. soy sauce
1⁄2 c. chicken stock
2 T. sugar
Salt & Pepper to taste
2 – 4 tsp oil for sautéing Optional: 1⁄2 – 1 c. white wine
Method:
In saucepan, place onions in hot oil and cook until caramelized. Add apricots, tossing to mix with onions. Add chicken stock to deglaze apricots. Add soy sauce, sugar and white wine (optional). Bring to a boil, then cover and let stand for at least 30 minutes. Blend until sauce is smooth.
In a skillet, sear the chicken. Place chicken in a baking dish and glaze with apricot sauce. Bake for 30-40 minutes in medium oven (approx. 300-350’) until thoroughly cooked.
Serve over a bed of wild rice blend, adding more glaze for desired taste. Garnish with your favorite roasted veggie as a side dish.
Enjoy!
Category: Food and Recipes
