Chicken with Apricots

Cuisine: Contemporary

Category: poultry

Servings: 6


1 3- to 3-1/2-pound cut-up
broiler-fryer chicken
1/2 cup water
1/4 cup apricot brandy or apricot
2 tablespoons currants
1 (6-ounce) package dried apricots,
1-1/4 cups)
2 tablespoons vegetable oil
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 lemon, thinly sliced


Remove skin and fat from chicken pieces. Mix water, brandy, currants and apricots. Let stand 15 minutes. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Sprinkle thyme, salt and pepper over chicken. Add apricot mixture and lemon. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes, spooning pan juices over chicken occasionally, until juices of chicken run clear. 6 servings

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