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    Apricot Chicken Coq a Vin

    List of Ingredients

    1 package(s) UNCLE BEN'SŪ Long Grain & Wild Original Recipe Rice
    1 can(s) apricot halves, reserve syrup 2 Tbsp. butter or margarine
    6 chicken breast halves
    1 cup(s) celery, chopped
    1 can(s) waterchestnuts, drained andsliced 1/2 tsp. rosemary
    1/4 tsp. salt 2 Tbsp. parsley, chopped
    4 tsp. cornstarch 1/4 tsp. salt
    syrup from can of apricots 1/2 cup(s) white wine dry



    1.Preheat oven to 375 degrees.

    2.Cook the rice according to package directions.

    3.In a large skillet, melt 2 tablespoons butter or margarine. Add chicken and brown. Add
    celery, waterchestnuts and seasoning.

    4.Cook until celery is tender but not brown.

    5.Stir in cooked rice. Turn into a 13-1/2" x 8-1/2" baking dish. Arrange chicken pieces on top.

    6.Cover with aluminum foil, crimping it tightly to edges of dish. Bake until chicken is tender,
    about 30 minutes. Prepare apricot glaze.

    7.Uncover chicken; spoon 1/2 of Apricot Glaze over chicken. Return to oven for 10 minutes.

    8.Garnish with apricot halves. Pour remaining Apricot Glaze over apricots and chicken.

    9.Return to oven for about 5 minutes. Sprinkle with parsley.

    10.To make APRICOT GLAZE: Combine cornstarch, salt, reserved apricot syrup and wine.
    Stir until free of lumps. Cook until thickened, stirring constantly. Makes about 1-1/2 cups.
    Serves: 6




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