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Roasted Chicken with Apricots

 

22

Yield

14

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

10 ounces apricots
dried
1 cup white wine
*
7 pounds chicken pieces
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons thyme
*
1 teaspoon paprika
2 cups onions
cut in chunks
1 cup carrots
chopped

Directions

Soak apricots in wine in a dish and set aside.

Rinse chicken pieces under cold water and pat dry.

Season the chicken with the dry seasonings and place pieces in a single layer in a large roasting pan.

Add onions and carrots. Bake in a preheated 350℉ (180℃). oven for 45 minutes, or until the chicken is just beginning to brown.

Pour off excess fat, if desired, and pour apricots and wine over chicne pieces.

Baste with juices (adding more wine, if needed), and finish cooking, about 30 minutes longer; remove from oven.

If not served within 2 hours, chill and bring back to room temperature before reheating.

To reheat, place the chicken in covered pan or ovenproof serving dish with cooking juices (you may skim fat again) and reheat at 375℉ (190℃). for 20 to 30 minutes while first courses are being served.

To serve, place the chicken pieces on a serving dish and keep warm while deglazing the pan.

Scrape up pan residues, adding a bit more stock or wine to deglaze if necessary.

Pour resulting sauce over chicken and arrange apricots for garnish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 56250% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 530mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 125g
Vitamin A 45% Vitamin C 6%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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