Apricot Chicken Au Vin

Recipe Description

Recipe Ingredients

3 pound broiler/fryer, cut up
3 tablespoons shortening
1 cup chopped celery
1 (6 ounce) can water chestnuts, drained and sliced
4 teaspoons cornstarch
½ teaspoon dried rosemary
2 cups cooked long grain rice
½ cup dry white wine

Instructions

Brown chicken in shortening. Season with salt and pepper. Remove and set aside. In same skillet, add celery, water chestnuts, rosemary and ¼ teaspoon salt; cook till celery is tender. Remove from heat and add rice and ½ cup wine. Turn vegetable rice mixture into 11 X 7 ½ X 1 ½ inch baking dish; top with chicken. Cover, bake at 375° degrees for one hour. For glaze, drain apricots, reserving syrup. Combine syrup, cornstarch and ¼ teaspoon salt; cook until thickened. Add ¼ cup wine. Arrange apricots around chicken. Pour glaze over all. Bake uncovered 10 minutes longer. Serves 4.