• Jane Evans Bonacci The Heritage Cook

    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

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Rosemary-Apricot Chicken

You can never have too many chicken recipes – or at least that’s what I think. And I guess there are a lot of people who would agree. There are more chicken recipes on the web than anything else. It is the perfect meal for a family, inexpensive, easy to digest, and full of protein. Finding creative ways to cook it can be a lifetime hobby for many.

If you haven’t considered growing fresh herbs, you should. The flavor they give food is so much fresher and brighter than dried herbs. I do use both because they have different purposes, but when you can use fresh, they add a lot to a recipe. Because the flavor dissipates so quickly, add most fresh herbs at the end of the cooking time and sprinkle over the top. Bay leaf and rosemary are two that benefit from longer cooking and can be added at the beginning. I often add dried herbs at the beginning and finish with fresh, creating layers of flavor.

My two favorite herbs to grow are rosemary and thyme (pronounced time). They are hardy and drought resistant which is a good thing because my mother’s green thumb didn’t get passed down to me! I always forget to water the plants. Thank goodness James loves gardening!

Rosemary is woody, dense and pungent. Be cautious if you are chopping the leaves (which look more like needles), because they will fly all over the kitchen. Thyme has a much more delicate flavor with tiny leaves. And there are lots of different ‘flavors’ of thyme which makes it fun to experiment with. The ones I like the best are French, Lemon and Orange thyme. After rinsing well, just throw the sprigs in. You’ll have to remember to find them and remove before serving your meal, but it is simpler to do this than to strip the stems. If you do want to strip the leaves, pinch the sprig at the top and pull down, opposite the direction the leaves grow. They will come right off.

I always like easy, make ahead recipes. You can assemble this a day ahead and bake later. After years of cooking and never writing anything down, I am finally documenting my recipes. This recipe came about when I had a little of this and a little of that in the refrigerator and I needed to make dinner. Isn’t that how most recipes get created? I love it when an experiment turns out to be delicious! It tastes much more elegant than it sounds. Pair it with a potato gratin and fresh green vegetables. Your guests will start calling you a gourmet chef!

Rosemary Apricot-Glazed Chicken

Jane Evans Bonacci © 2005

Yield: 4 servings

Jane’s Tips: If you are using smaller pieces of chicken, they may cook more quickly. Keep an eye on them and remove as they finish cooking. When done, you can add some chicken stock to the pan and reduce it for a delicious pan sauce. Serve this with brown rice to soak up all the wonderful juices.

The chicken will finish cooking during the resting time. If you prefer, you can always use a thermometer. Pull chicken out of the oven at 160°F. While resting it should come up to between 165°F and 170°F.

Use tongs to turn the chicken. If you use a fork and pierce the meat, you will lose the juices that keep the chicken moist and tender.


1/4 cup apricot preserves or jam (or other favorite flavor)

2 tsp vermouth or white wine

1 chicken, cut into quarters

Salt and freshly ground black pepper

1 medium onion, peeled and sliced

4 to 5 cloves garlic, peeled and sliced

About 5 sprigs of fresh rosemary


Preheat oven to 400°F.

In a large mixing bowl, combine the preserves and vermouth. Set aside.

Rinse chicken pieces in cold water and pat dry with paper towels. Place in bowl with preserves. Sprinkle with salt and pepper and add onion, garlic, and rosemary. Toss with your hands until everything is evenly coated. Arrange in a 9×13-inch baking pan.

The dish can be made ahead to this point. Cover and refrigerate until ready to use, up to one day in advance. Return to room temperature before continuing.

Place chicken in preheated oven and loosely set a piece of foil over the top. Cook for 20 minutes and then remove foil. Continue roasting until chicken pieces are browned, cooked through and no longer pink, about 20 more minutes. Remove from the oven and let rest for 10 minutes, covered, before serving.


2 Responses

  1. I looks so yummy and the recipe sounds really simple. I can’t wait to try this amazing recipe.

    • Boy Tes, you and I must be on the same wavelength, LOL! This is a really simple recipe that I hope you’ll love. Change out the flavor of jam – peach, blackberry, currant, are all good too. Have you had a chance to try any of the others yet?

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