This is my tinkering variation on a recipe from Nick Stellinos Glorious Italian Cooking. I have cooked this and given the recipe out so many times. I serve it with rice or roast potatoes and green vegetables. If you taste the Mixture before the chicken goes in it tastes very strong, but go with it, it becomes more mellow as it sits. Fills your house with a fabulous perfume as it cooks. There are a lot of ingredients, but it the main work is done the day before, so good for giving friends for dinner. Enjoy!
- 5 cloves chopped garlic
- 2 tablespoons oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup white wine vinegar
- ½ cup olive oil
- 1 cup dried apricots
- ½ cup stuffed green olives (halved)
- ½ cup capers
- 3 leaves bay leaves
- 1 cup white wine
- ¼ cup chopped fresh parsley
- ¼ cup Dijon mustard
- 2 red bell peppers
- 6 chicken breasts (skinless and boneless)
- sprinkling of fresh parsley
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Apricot Chicken is a community recipe submitted by Kelly-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Mix ingredients from garlic to red bell pepper in a large baking dish (not tin)
- When mixed well add chicken and make sure it is immersed.
- Cover and place in fridge overnight.
- Next day take out of fridge in time to loose the chill and bake in a 180 ºC (350 ºF) preheated oven uncovered for about 45 minutes.
- To make sure chicken is cooked. Take out of oven about 15 mins before serving as sauce tastes better that way. Sprinkle with extra parsley and serve.