2 Chickens, cut into 8 pieces
-each, wing tips trimmed
1/4 c Extra-virgin olive oil
2 tb Extra-virgin olive oil
4 Garlic cloves, coarsely
-chopped
2 tb Balsamic vinegar
2 tb Dried thyme
2 tb Dried tarragon
1/2 ts Coarsely ground black pepper
1 lg Onion, halved and thinly
-sliced
2 tb All-purpose flour
2 c Defatted chicken broth
1 c Medium tawny port
1 tb Red currant jelly
2 c Dried apricots
Salt to taste
Freshly ground black pepper
-to taste
Cooked noodles (opt)
1 tb Chopped flat-leaf parsley,
-for garnish
Marinating the chicken in olive oil, balsamic vinegar,
dried thyme and tarragon add great depth to a rice
sauce that's smoothed by just a hint of red currant
jelly and enhanced with apricots and tawny port. Be
sure to use tawny port. With its beautiful amber color
and slightly dry flavor, it compliments the apricots.
Save your ruby port, which is sweeter and has a deep
red wine color, for after dinner.
1. Rinse chicken pieces and pat dry.
2. In a large bowl, combine 1/4 cup olive oil, chopped
garlic, vinegar, thyme, tarragon and 1/2 teaspoon
pepper. Add the chicken, toss together well and
marinate at room temperature for 2-3 hours or
refrigerate overnight.
3. Remove chicken from marinade, scraping off any bits
that might remain. Reserve marinade. Heat remaining 2
tablespoons oil in a large, heavy casserole. Brown
chicken in small batches over medium heat until
golden, turning once or twice. Set finished pieces
aside.
4. Add onion slices to casserole, reduce heat and
cook, stirring, for 2 minutes or until they begin to
brown. Toss onion slices with flour and continue
cooking, stirring constantly, for 2 minutes longer.
5. Add broth, port wine and red currant jelly. Cook,
stirring, for another 2 minutes. Stir in the apricots,
reserved marinade and chicken.
6. Cook over low heat, partially covered, for 20
minutes. Remove cover and cook for 20-30 minutes more
or until chicken is cooked through. Season with salt
and pepper to taste. If desired, serve with cooked
noodles and garnish with chopped parsley.
