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| Le Poulet Du Soliel |
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| 1 chicken ( cut into pieces ) or equivilant 2 sprigs rosemary 1 C apricot jam 1/2 C white wine 2 t garlic ( chopped ) 1/8 t salt 1/4 t black pepper ( course ) |
| Preheat oven at highest temperature. Lay both sprigs of rosemary in casserole or baking dish. Lay chicken pieces upside down on top of rosemary. Put as is, into oven. Bake until golden browned, turn pieces over. Bake until light brown. Meanwhile in a sauce pan, heat jam, wine, garlic, salt & pepper until boiling and blended together while stirring. Only boil enough to blend ingredients. With a soup spoon, baste the chicken pieces with half of the sauce. Continue baking until golden and sticky. Baste again with the rest of sauce. Continue baking until sticky. NOTES; *The basting process doesn't take long...be careful not to burn! *This is a very easy, but SO amazing dish! One of my favorite chicken dishes :) *Duck or any other fowl may be substituted for chicken. *Best served with Chinese Fried Rice. I made this recipe up when I was pregnant with my first child. I craved apricot jam AND chicken at the same time so badly. This dish still amazes most everyone who has tried it. "Finger licking good" will have a new intensity after this! An absolute MUST TRY! |
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