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Nutrition Facts
Serving Size 1 (266g) Recipe makes 12 servings The following items or measurements are not included below: 12 medium dried plums sage leaves
Calories 581
Calories from Fat 318		(54%)
Amount Per Serving		%DV
	Total Fat 35.4g	54%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 14.8g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 193mg		8%
Potassium 478mg		13%
Total Carbohydrate 26.6g		8%
	Dietary Fiber 0.2g	0%
	Sugars 14.8g
Protein 38.6g		77%
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Apricot-Glazed Sweet & Sour Chicken With Sage

Recipe #368289 | 50 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Apr 28, 2009

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour — sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.

SERVES 12 , 2 chickens (change servings and units)

Ingredients

2 whole chickens, cut into pieces or equivalent amount chicken pieces
1 (12 ounce) jar apricot preserves
12-15 medium dried plums or prunes, pitted
1 tablespoon white vinegar
2-3 pinches salt
fresh ground pepper, 20 grinds
10 garlic cloves, peeled
20-30 sage leaves

Directions

1
Preheat oven to 400°F Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
2
Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
3
Roast until the tops of the chicken pieces are browned, about 35-40 minutes.