- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Fruit preserves are a wonderful way to bring back the taste of summer during the cold winter days. The flavor and color will liven up your chicken and give it a subtly sweet taste.
4 chicken bottoms, skin on and cut into thighs and drumsticks
2 tablespoons Bartenura Olive Oil
1 shallot, finely chopped
1 and 1/2 cups Baron Herzog Chenin Blanc or other white wine
1 cup apricot preserves
1/2 cup dried apricots, coarsely chopped
2 teaspoons fresh ginger or 2 cubes Gefen Frozen Ginger
coarse salt
ground pepper
chopped pistachios, as a garnish
In a large, deep skillet, heat olive oil and add shallots. Season chicken with salt and pepper and brown each side for about four minutes. Transfer to a plate and set aside.
Add the wine, apricot preserves, apricots, and ginger, and bring to a boil. Return the chicken to the skillet and cook for two to three minutes, basting the chicken with a spoon.
Cover, leaving a small gap to let the liquid evaporate, and reduce to a simmer.
Leave skillet on a low flame until the liquid has been reduced into a thick syrup, about 45 minutes to 1 hour.
Serve warm with a side dish of rice or couscous.
How Would You
Rate this recipe?
Please log in to rate
Reviews