Apricot
Glazed
Chicken
-
serves
6
1
roasting
chicken
Seedless
green
grapes
4
tbsp
honey
1
can
apricot
halves
in
syrup
1/4
cup
butter
or
margarine
2
tsp
seasoned
salt
1/4
tsp
black
pepper
1/2
cup
dry
white
wine
Rinse
chicken
in
cold
water
and
pat
dry
with
paper
towels.
Stuff
body
cavity
with
1
cup
grapes
that
have
been
tossed
with
2
tbsp
honey.
Tie
legs
close
to
body
and
fold
wing
tips
back
or
secure
with
skewers
or
twine.
Place
chicken
breast
side
up
on
rack
in
shallow
roasting
pan.
Drain
apricot
halves,
reserving
syrup.
Set
aside
6
halves
for
garnish.
Process
remaining
apricots
in
blender
with
melted
butter,
seasoned
salt
and
pepper
and
remaining
2
tbsp
honey.
Brush
over
chicken.
Pour
wine
and
1/4
cup
apricot
syrup
in
bottom
of
pan.
Cover
chicken
loosely
with
tent
of
aluminum
foil.
Roast
at
325
°F
2-½
to
3
hours
or
until
chicken
is
tender.
Remove
foil
during
last
30
minutes
of
roasting.
Serve
chicken
on
platter
garnished
with
clusters
of
green
grapes
and
apricot
halves.
Submitted By (Miki)
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