Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that’s smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
3 hrsIngredients
Directions
Rinse chicken pieces and pat dry.
In a large bowl, combine ¼ cup olive oil, chopped garlic, vinegar, thyme, tarragon and ½ teaspoon pepper.
Add the chicken, toss together well and marinate at room temperature for 2 to 3 hours or refrigerate overnight.
- Remove chicken from marinade, scraping off any bits that might remain.
Reserve marinade.
Heat remaining 2 tablespoons oil in a large, heavy casserole.
Brown chicken in small batches over medium heat until golden, turning once or twice.
Set finished pieces aside.
- Add onion slices to casserole, reduce heat and cook, stirring, 2 minutes or until they begin to brown.
Toss onion slices with flour and continue cooking, stirring constantly, for 2 minutes longer.
- Add broth, port wine and red currant jelly. Cook, stirring, for another 2 minutes.
Stir in the apricots, reserved marinade and chicken.
- Cook over low heat, partially covered, for 20 minutes.
Remove cover and cook for 20 to 30 minutes more or until chicken is cooked through.
Season with salt and pepper to taste.
If desired, serve with cooked noodles and garnish with chopped parsley.
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