September 2008 - Free Range Chicken Breast Infused with Apricots, Honey and Vinegar
This is a definate hit with the taste buds and the combination of colours makes this a favorite
| Ingredients Serves 4
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METHOD step 1. Heat the oil step 2. Add chicken skin side down, colour for 6 minutes and add butter step 3. Turn over and seal step 4. Peel onions, trim root carefully and cut each into four quarters step 5. Surround the chicken with the onions step 6. Add the white wine and reduce by half step 7. Add the vermouth and the stock, be careful not to cover the chicken step 8. Bring to a simmer step 9. Put into oven gas mark 4 (180c/450f) until cooked, about 30-40 minutes step 10. Mix the honey, vinegar and apricot jam together step 11. 10 minutes before serving stir in the apricots and apricot mix in with the chicken step 12. when cooked remove chicken and keep warm. Simmer apricot mix until thickens step 13. Serve chicken breast with two half apricots and 2 quarters of onion step 14. Add parsley to sauce, check seasoning and serve sauce over and around chicken |
 Tips...This dish tastes good with pears if you have no apricots. Use an all metal heavy bottomed pan | |
