Apricot rosemary chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Filberts; coarsely chopped |
| 3 | tablespoons | Butter |
| 1 | cup | Scallion; thinly sliced, including some green |
| 1 | teaspoon | Rosemary, dried; crumbled |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | pinch | Cloves, ground |
| 1 | each | Fryer; cut up |
| 6 | ounces | Apricots, dried, moist |
| 1 | tablespoon | Lemon juice |
Directions
YIELD: 4 SERVINGS
Saute nuts in 1 tablespoon butter until lightly browned. Remove. Melt remaining butter in a large pan, and add scallions and seasonings.
Stir to mix well. Add chicken, turning to coat chicken with onion mixture. Cook covered and over low heat, turning chicken occasionally, for about one hour. Spread apricots over chicken, cover and simmer for about 30 minutes or until chicken is very tender. Remove chicken and apricots to a serving platter and keep warm. Reduce liquid in pan over high heat, stirring. When sauce has thickened, stir in lemon juice. Pour sauce over chicken and sprinkle with nuts.
Submitted By SAM WARING On 01-07-95