Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds chicken pieces
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 12 ounce package dried peaches
- ¾ cup golden raisins
- ¼ cup butter melted
- 1 cup dry white wine
- ¾ cup apricot jam
- parsley sprigs
Directions
Season chicken with salt and garlic powder.
Place peaches and raisins in bottom of buttered rectangular baking pan.
Top with chicken pieces then brush with melted butter.
Drizzle ¾ cup wine over then cover loosely with foil and bake at 325°F for 45 minutes.
Warm apricot jam in small saucepan then press jam through sieve into bowl.
Stir in remaining wine.
Uncover chicken and baste with apricot wine mixture.
Continue baking at 325°F uncovered for 30 minutes.
Baste frequently until chicken is tender and deeply glazed.
Garnish with parsley.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Peach Recipes
Category:Golden raisin Recipes
Category:White wine Recipes
Category:Apricot jam Recipes