Apricot-Glazed
Chicken
with
Peaches
and
Raisins
6
lb
chicken
breasts
boned
and
skinned
Salt
Minced
garlic
1
pkt
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
Parsley
sprigs
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.
Submitted By (Miki)
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