Prep 15 mins
Cook 35 mins
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.
- 2 whole chickens, cut into pieces or 2 equivalent amount chicken pieces
- 1 (12 ounce) jar apricot preserves
- 12 -15 medium dried plums or 12 -15 medium prunes, pitted
- 1 tablespoon white vinegar
- 2 -3 pinches salt
- fresh ground pepper, 20 grinds
- 10 garlic cloves, peeled
- 20 -30 sage leaves
- Preheat oven to 400Â°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.
- 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.
- Roast until the tops of the chicken pieces are browned, about 35-40 minutes.