Salt and fresh-ground black pepper, to taste
2 tablespoons fresh thyme leaves
1 ½ teaspoons chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 tablespoons crushed garlic
¼ cup olive oil
6 pieces chicken (leg and thigh or breast with ribs)
½ cup white wine
½ to ¾ cup apricot preserves
Combine salt, pepper, herbs, garlic and olive oil and rub mixture on all sides of chicken pieces. Place in a nonreactive container, seal airtight and refrigerate at least 30 minutes but no more than 2 hours.
Preheat oven to 375 degrees. Place chicken pieces in a single layer in a roasting pan and, basting occasionally, roast them 40 minutes or until they reach 160 degrees and juices run clear when thigh is pierced.
Remove chicken from roasting pan. Pour pan juices into a nonreactive saucepan. Add wine to roasting pan and use a wooden spoon to scrape up any browned bits from bottom of pan. Add this wine to saucepan. Remove as much fat from surface of liquid as possible. Cook over high heat until reduced by half. Add preserves and whisk until melted. Place roasted chicken on a serving plate. Brush skin side with apricot mixture. Serve remaining sauce on the side. Makes 6 servings.
Per serving: 340 calories, 44 percent calories from fat, 30 grams protein, 18 grams carbohydrates, .49 gram total fiber, 17 grams total fat, 82 milligrams cholesterol, 81 milligrams sodium.
© 2002 South Florida Sun-Sentinel.
Distributed by Knight Ridder/Tribune Information Services.
