5 garlic cloves, chopped
2 tablespoons dried oregano leaves
1 teaspoon salt
1 teaspoon black pepper
1 cup white vinegar
1/2 cup olive oil
1 cup dried apricots, chopped
1/2 cup drained capers, lightly chopped
3 bay leaves
1 cup dry white wine
1/4 cup chopped fresh Italian parsley
1/4 cup Dijon mustard
1 red bell pepper
Two 3 pound cut-up fryer roasters


1. Mix together all the ingredients, except the chicken, in a medium bowl. Place the chicken in a large bowl, pour over the marinade, cover and refrigerate for 6 hours or overnight.

2. Preheat the oven to 350 degrees F. Arrange the chicken pieces in a baking dish, in one layer, with out crowding the pieces. Pour I the marinade and bake 50-60 minutes or until the juices in the thigh run clear. Remove the chicken pieces to a serving platter, pour the juices on top and let cool for 15 minutes before serving.

This easy dish is perfect for a buffet dinner. Stellno suggests reducing the pan juices after the chicken is done to create a thicker, richer sauce.

Nick Stellino’s Apricot Chicken
Categories :
Tags :