17 Jul 2017 Apricot Glazed Champagne Chicken
This is a super easy dish to prepare, the color of the chicken is gorgeous, and the flavor is superb. I recently made it for Shabbos, and used boneless dark meat, skin-on, chicken bottoms (which they call “capon chicken” in the grocery here), but you can make it with chicken on the bone as well.
This dish was inspired by a bottle of champagne we had in the house, which we received in a mishloach manos – and had not yet used! So kudos to whoever the champagne was from. It went to good use, l’kavod Shabos Kodesh, and enhanced our seudas Shabbos. We served the rest of the bottle with the meal. As it did ours, I hope this recipe will enhance your Shabbos table too!
Apricot Glazed Champagne Chicken
Pre heat the oven to 350*. Prepare an oven safe dish, roasting pan or foil pan and line the bottom of the dish with sliced onions. Lay 4 chicken bottoms (boneless or bone in – or white meat if you prefer) on top of the onions.
Sprinkle one tsp onion soup mix (m.s.g. free) onto each piece of chicken. Smear the top of each piece of chicken with a spoon of apricot jam (I like the Smucker’s Simply Fruit Jam, which has no sugar and no artificial sweeteners either).
Pour 1/2 c. champagne around the chicken.
Note: If the chicken pieces are large, or you are making more than 4 pieces of chicken: Prepare each piece with the onion soup mix and jam, and increase the amount of champagne you will use.
Tightly cover the pan and bake on 350* for about 1 1/2 hours, covered. Uncover the pan for another 30 or so minutes, basting the chicken often. (Keep in mind that boneless chicken will need an overall shorter baking time than bone-in, so adjust your baking time accordingly.)
When the chicken is ready, the skin will be browned and gorgeous and the chicken will be soft and delectable.
Serve the chicken over rice or along side potatoes, and with a serving of green beans to round out the meal (or I guess serve it with any side dish of your choosing!). Be sure to serve each portion with the wonderfully flavorful onions from the bottom of the pan, along with a few spoons of the pan juices.