Apricot-Glazed Chicken with Peaches & Raisins
Submitted by Linda
Elegant baked chicken breasts on a bed of dried peaches and raisins, glazed with apricot preserves and white wine until deeply caramelized.
YIELD
8 servingsPREP
40 minCOOK
50 minREADY
90 minThis company-worthy dish layers dried peaches and golden raisins in a large baking pan, then tops them with seasoned chicken breasts brushed with melted butter and drizzled with dry white wine.
After 30 minutes covered, the real magic happens: apricot jam gets pressed through a sieve and mixed with more wine to create a glossy glaze.
Baste the uncovered chicken frequently during the final 15-20 minutes until it turns a gorgeous mahogany color and the fruit underneath caramelizes.
Garnish with fresh parsley for a centerpiece-worthy presentation.
Chef Tips
- Use bone-in, skin-on breasts for maximum flavor and moisture
- Press the jam through a fine-mesh sieve to remove any lumps
- Baste every 5 minutes during the final stage for the deepest glaze
Ingredients
Directions
Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16×12-inch baking pan. Top with chicken. Brush with melted butter. Drizzle ¾ cup wine over.
Cover loosely with foil and bake at 325 degrees for 30 minutes.
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, for 15 to 20 minutes, basting frequently, until chicken is tender and deeply glazed.
Garnish with parsley. Makes 8 to 12 servings.
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