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2-1/2 lb chicken pieces 1 kg
1/3 cup Dijon mustard 75 mL
1 tbsp apricot jam 15 mL
1/2 cup white wine or chicken stock 125 mL
3/4 cup whipping cream 175 mL
salt and freshly ground pepper, to taste
2 tbsp chopped fresh parsley 30 mL
lemon slices
In lightly oiled flamefproof baking dish, arrange chicken pieces skin side down in single layer. Combine mustard and jam; brush tops of chicken with half of the mixture.
Bake in 375°F/190°C oven for 20 minutes. Turn chicken pieces over; brush second side with remaining mustard mixture. Bake for 20 minutes longer or until fork-tender and golden. Transfer to serving plate and keep warm.
Pour off excess fat from baking dish. Add wine; bring to boil over medium-high heat, stirring up any brown bits in dish. Transfer to small saucepan; cook for 5 minutes or until reduced by half. Add cream and cook, stirring, for 4-5 minutes or until sauce is thick enough to coat back of spoon. Season with salt and pepper to taste.
Pour over chicken pieces; sprinkle with parsley. Garnish with lemon slices.
1/3 cup Dijon mustard 75 mL
1 tbsp apricot jam 15 mL
1/2 cup white wine or chicken stock 125 mL
3/4 cup whipping cream 175 mL
salt and freshly ground pepper, to taste
2 tbsp chopped fresh parsley 30 mL
lemon slices
In lightly oiled flamefproof baking dish, arrange chicken pieces skin side down in single layer. Combine mustard and jam; brush tops of chicken with half of the mixture.
Bake in 375°F/190°C oven for 20 minutes. Turn chicken pieces over; brush second side with remaining mustard mixture. Bake for 20 minutes longer or until fork-tender and golden. Transfer to serving plate and keep warm.
Pour off excess fat from baking dish. Add wine; bring to boil over medium-high heat, stirring up any brown bits in dish. Transfer to small saucepan; cook for 5 minutes or until reduced by half. Add cream and cook, stirring, for 4-5 minutes or until sauce is thick enough to coat back of spoon. Season with salt and pepper to taste.
Pour over chicken pieces; sprinkle with parsley. Garnish with lemon slices.
