Apricot-Glazed Chicken with Prunes

I'm a huge Food Network Fan. It's my default channel when I can't find anything else to watch in the 24,578 other cable channels we have. Watching it gets my culinary creative juices flowing. Besides, some of the hosts are not bad looking. Hehe!

I found this Dave Lieberman recipe and I decided to give it a try. I was pleasantly surprised at how good it was! Next time though, I'm going to tweak it a little bit more. I think a tablespoon of whole grain mustard should give it a nice kick of acidity to act as a counterpoint for the sweetness of the apricot glaze. Plus I'm going to add more garlic. Lots more. Like 2 whole heads more. Seriously. :-)


Apricot-Glazed Chicken with Prunes

6 chicken thighs and 6 drumsticks
1 cup apricot jam/preserves
15 whole prunes
1 head garlic, peeled, cloves kept whole
1 tbsp. salt
1 tbsp. pepper
1 tbsp. apple cider vinegar
1/3 cup olive oil
30 sage leaves

1. Mix everything in large bowl.
2. Arrange chicken pieces in a single layer in a large baking dish.
3. Tuck the prunes, sage and garlic cloves in between chicken pieces.
4. Pour the marinade on top of the chicken.
5. Bake at 400 for an hour or so until brown.
6. Transfer chicken, prunes, sage and garlic pieces onto a serving platter.
7. Pour liquid in the baking dish into a bowl.
8. Skim off the fat (there will be LOTS).
9. If the sauce is too watery, you can reduce it a bit to thicken it.
10. Pour sauce on top of everything.

We had this for dinner with some garlic mashed potatoes. Yum!