Good Enough to Win a Ribbon at the County Fair!
How many rubbery, dry-as-a-bone or burnt chicken dinners have you suffered through? There is something about baking chicken that brings out the beast in many cooks. They are determined to cook that chicken – it will NOT get the better of them!
But they forget that chicken is a delicate thing, and does not require hours and hours of cooking (unless you are cooking it at VERY low temperatures) to be considered “done.” When it comes to proteins, chicken comes in third place, behind fish/seafood and eggs, in the amount of time needed to cook it.
This recipe will solve that problem, and dinner guests all over the world will rejoice. Finally, a moist, succulent and flavorful chicken is coming out of the oven! This chicken is cooked at a moderate temperature, surrounded by juicy apricots, honey and wine. The flavor is both sweet and savory, the perfect blend to tempt you into making this dish a permanent part of your menu rotation.
Nor is it hard or complicated to make, and you’ll be producing praise-worthy results with a minimum of effort. You’ll only have to baste it once during the entire time it cooks. When you carry this dish to the table, you’ll either get oohs and ahhs or silent, amazed admiration. Either one is good, right?
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Although the recipe calls for fresh apricots, dried apricots can be substituted. To do this, dice them and soak them in the chicken stock/Marsala wine mixture for 10-15 minutes prior to adding them to the chicken before baking.
Recipe and photo courtesy of Kevin at keviniscooking.com
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