| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dupree | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dry white wine |
| 1 | c | Dried apricots |
| 6 | Chicken breasts | |
| 1 | lg | Red onion; halved and sliced |
| Lengthwise | ||
| 1 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1 | ts | Paprika |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Cinnamon |
| Salt and pepper | ||
| 1/2 | c | Cranberries; dried |
| 1 | c | Chicken broth; regular strength |
INSTRUCTIONS
NATHALIE DUPREE COOKS SHOW#ND016 Preheat oven to 375 degrees. In a saucepan heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately. In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries. Combine reserved wine and stock and pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes. Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:22:57 -0700 (PDT) From: patH <phannema@wizard.ucr.edu> NOTES : Chicken Breast with Dried Apricots and Cranberries Company Cabbage Dried Cranberry Pilaf Pumpkin Drops (Cookies)
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