2 (3 lb) chickens cut in serving pie, ces -or-
6 lb chicken breasts boned and skinned
1 salt
1 minced garlic -or- garlic powder
1 package dried peaches (12 oz pkg)
3/4 cup golden raisins
1/4 cup butter, melted
1 cup dry white wine
3/4 cup apricot jam
1 parsley sprigs
Directions
Season chicken with salt and garlic to taste. Place peaches and
raisins in bottom of buttered 16x12-inch baking pan. Top with chicken
pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover
loosely with foil and bake at 325 degrees 45 minutes for chicken
parts and 30 minutes for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into
bowl. Stir in remaining white wine. Uncover chicken and baste with
apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30
minutes for chicken parts and 15 to 20 minutes for breasts, basting
frequently, until chicken is tender and deeply glazed. Garnish with
parsley. Makes 8 to 12 servings.
Note: If chicken is pre-baked and refrigerated, it may be
necessary to increase baking time at last stage of cooking. Each
serving contains about: 574 calories; 476 mg sodium; 131 mg
cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein;
1.92 grams fiber.
Servings: 8 servings
Apricot-Glazed Chicken With Peaches & Raisi Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Peach; Poultry; Sauce
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, at least as far as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the cooks of his times made use of many aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and parsley. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cooking, some of which still exist in private collections. By the arrival of the twentieth century, recipe books were increasing in popularity due to more people being able to read, people having increased leisure time and a general increase in wealth. The introduction of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Apricot Glazed Chicken With Peaches & Raisi recipe.
