Baked Apricot Chicken and Spinach Salad Recipe

A scrumptious and inexpensive, no fuss meal, Baked Apricot Chicken can be made in advance and placed into the freezer, or baked and served the same evening. This dish leaves very little cleanup, and offers the refreshing flavor of apricots and nectar.

Ingredients:

1 envelope of French Onion soup

1 pint apricot juice

2 cups of dried apricots

1/2 cup of raisins

Heavy grind of cracked black pepper

3lb chicken pieces /white or dark meat

Method:

Preheat oven to 350 degrees.

Mix the French onion soup with the apricot juice and cracked pepper.

Place chicken pieces into a large casserole dish and pour or spoon the liquid over the meat.

Drop the apricots and raisins into the juice surrounding the chicken and place into your preheated oven for 1 1/2 hours at 350 degrees on the center rack.

*A meat thermometer is recommended to ensure the center of the chicken is adequately cooked, however, if one is not available to you, chicken juices must run clear when the meat is pricked through the center.

Once served, spoon a little of the apricot pan juices across the dish. Alternatively, the juice can be placed into the fridge before your guests arrive. Once cooled, drain the nectar from the cooled chicken grease and blend with 1 tsp of cornstarch and thicken to a gravy consistency in a hot skillet. Serve in a gravy boat.

This dish can be served over rice, or with rice as an accompaniment.

I prefer to serve it with a side salad.

A crystal clear Chardonnay is an excellent choice of wine to serve with this dish. Any white wine will be fine, although one with an aged oak flavor is best. If a non alcoholic choice is best for you, a sparkling Apple Cider works wonderfully. A side platter of Brie and blue cheeses with unsalted crackers will finish the meal perfectly.

Serves 4 adults.

Salad:

Your side salad does not need to be boring. Try using spinach instead of lettuce, yellow pear tomatoes, calamata olives and crumbled feta cheese. A slice of lime can add some zing for your palate, then garnish with a couple of dried apricots to keep in theme with your main course. Melba toast or a rough chunk of crusty bread may be placed on top.

Dessert:

If a dessert is served, a simple no bake cheesecake can be made ahead of time or bought from your freezer section at the supermarket. A lemon cheesecake is best, since it keeps in theme with the fresh fruitiness of the main course. Most people love cheesecake and this can also be topped with apricot nectar or other fresh fruit to compliment the meal you prepared.

More wine?