Apricot Chicken (Jessica's)
Yield
8 servingsPrep
10 minCook
150 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
whole chicken
two birds, cut up |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
eggs
beaten |
*
|
| 1 | x |
matzo meal
|
*
|
| 1 | jar |
apricot preserves (jam)
|
*
|
| 1 ½ | cups |
sauce
duck, or more jam |
* |
| ½ | cup |
ketchup
|
|
| 4 | tablespoons |
brown sugar
or honey |
|
| 4 | tablespoons |
vinegar
|
|
| 1 | x |
mushrooms
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
whole chicken
two birds, cut up |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
eggs
beaten |
*
|
| 1 | x |
matzo meal
|
*
|
| 1 | jar |
apricot preserves (jam)
|
*
|
| 355 | ml |
sauce
duck, or more jam |
* |
| 118 | ml |
ketchup
|
|
| 6E+1 | ml |
brown sugar
or honey |
|
| 6E+1 | ml |
vinegar
|
|
| 1 | x |
mushrooms
optional |
*
|
Directions
Coat chicken pieces in flour, dip in egg, roll in matzo meal.
Bake 30 minutes at 350℉ (180℃).
Bring remaining ingredients to a boil and pour over chicken.
Bake 1 hour at 350℉ (180℃) F and another hour at 300℉ (150℃).
Mushrooms may be added for the second hour.
