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Ingredients
- 2 1/2 lbs chicken pieces, with skin on
- 1/3 cup dijon mustard
- 1 tbsp apricot jam
- 1/2 cup white wine
- 3/4 cup whipping cream
- salt and pepper to taste
- 2 tbsp fresh parsley chopped
Details
Preparation
Step 1
In a 13 x 9 baking dish, arrange chicken pieces skin side down. Combine mustard and jam. Spread 1/2 over chicken. Bake at 375 for 20 minutes. Turn chicken and baste with remaining baste. Bake 20 minutes longer. Remove chicken to serving plate and keep warm.
Pour off excess fat from baking dish and add wine. Boil over medium heat and get brown bits from bottom of pan. Transfer to a saucepan. Cook for 5 minutes till reduced in half. Add cream and cook for 4-5 minutes till sauce is thick. Season with salt and pepper. Pour over chicken pieces and garnish with parsley.
I often make about double of the sauce - and use it on pasta served with the chicken.
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