The Artisanal Kitchen: Party Food by Susan Spungen

The Artisanal Kitchen: Party Food by Susan Spungen

Author:Susan Spungen
Language: eng
Format: epub
Publisher: Artisan, A division of Workman Publishing Co., Inc.
Published: 2017-01-11T05:00:00+00:00

Baked Chicken with Apricots and Olives

Serves 16 as a buffet dish or 10 to 12 as an entrée

With a complex balance of sweet (apricots and honey), salty (olives), and tart (balsamic vinegar and white wine), this is a killer dish. It’s a great way to make chicken, that old standby, new and memorable. And because the chicken is cut up, it’s a perfect buffet dish: there’s no carving to worry about, and your friends can help themselves to their favorite parts.

Two 3½- to 4-pound chickens, patted dry and cut into 8 pieces each

Coarse salt and freshly ground black pepper

4 to 6 garlic cloves, thinly sliced

2 teaspoons dried thyme

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

1 cup dried apricots

½ cup kalamata olives, pitted

4 bay leaves

½ cup honey

½ cup dry white wine

Season the chicken pieces on all sides with plenty of salt and pepper.

In a large bowl, combine the garlic, thyme, vinegar, olive oil, dried apricots, olives, bay leaves, honey, and wine. Add the chicken to the marinade and turn the pieces over to make sure they’re coated.

Cover the bowl or transfer the chicken and marinade to doubled resealable bags and refrigerate for at least 2 hours, or overnight, turning occasionally.

Preheat the oven to 350°F. Line a large roasting pan (or two smaller pans) with aluminum foil.

Arrange the chicken, skin side up, in a single layer in the prepared pan and spoon the marinade, apricots, and olives around and on top of it.

Bake the chicken for 1 hour, basting twice during the second half hour. If the chicken is not golden brown, turn on the broiler and broil for a few minutes to brown the skin.

Transfer the chicken, apricots, and olives to a serving platter and cover lightly with aluminum foil. Discard the bay leaves. Pour the cooking juices through a fine-mesh strainer into a small saucepan, skim off the excess fat, and boil the liquid over medium-high heat until it thickens to a pourable sauce, 5 to 10 minutes.

Pour the sauce over the chicken and serve. This dish is also great at room temperature.


Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Web Analytics