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Caramelized Lemon and Apricot Chicken https://www.metro.ca/userfiles/image/recipes/Poulet-caramelise-citron-abricot-3852.jpg PT15M PT40M PT4H25M
Make a cut along the middle of the chicken's back, along its entire length. Split the chicken along the cut to flatten (you can ask the butcher to do it). Place the chicken in an airtight container and add all marinade ingredients. Refrigerate approximately 3 1/2 hrs. Remove the chicken from the marinade. Set the marinade aside. Preheat the barbecue to high. In a small pan, melt the butter on medium and sauté the shallot and garlic. Deglaze with the marinade and simmer to reduce by a third. Incorporate the honey and simmer approx. 3 min. Set the lemon and apricot sauce aside. Salt and pepper the chicken then sear it on the barbecue for 2 minutes. Reduce the heat to medium and continue cooking approximately 35 min. for meat that is cooked just right. After approx. 20 min., brush frequently with the lemon and apricot sauce. Avoid brushing with sauce during the final 5 minutes of cooking.
4
1 kg whole fresh chicken or legs and breasts 1/2 cup (125 mL) dry white wine 3 Tbsp. (45 mL) lemon juice 1 cup (250 mL) apricot nectar 1 Tbsp. (15 mL) butter 1 shallot, finely chopped 1 garlic clove, finely chopped 1/4 cup (60 mL) honey Salt and freshly ground pepper to taste
Caramelized Lemon and Apricot Chicken

Caramelized Lemon and Apricot Chicken

Rate this recipe
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  • Gluten-free
4
servings
0:15
Preparation
0:40
COOKING
4:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 kg
    whole fresh chicken or legs and breasts
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  • 1/2 cup
    (125 mL)
    dry white wine
  • 3 Tbsp.
    (45 mL)
    lemon juice
  • 1 cup
    (250 mL)
    apricot nectar
  • 1 Tbsp.
    (15 mL)
    butter
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    IRRESISTIBLES GARLIC BUTTER 125 g or MARGARINE 454 g

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    SELECTED VARIETIES

  • 1
    shallot, finely chopped
  • 1
    garlic clove, finely chopped
  • 1/4 cup
    (60 mL)
    honey
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  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

Make a cut along the middle of the chicken's back, along its entire length. Split the chicken along the cut to flatten (you can ask the butcher to do it). Place the chicken in an airtight container and add all marinade ingredients. Refrigerate approximately 3 1/2 hrs. Remove the chicken from the marinade. Set the marinade aside.

Preheat the barbecue to high.

In a small pan, melt the butter on medium and sauté the shallot and garlic. Deglaze with the marinade and simmer to reduce by a third. Incorporate the honey and simmer approx. 3 min. Set the lemon and apricot sauce aside.

Salt and pepper the chicken then sear it on the barbecue for 2 minutes. Reduce the heat to medium and continue cooking approximately 35 min. for meat that is cooked just right. After approx. 20 min., brush frequently with the lemon and apricot sauce. Avoid brushing with sauce during the final 5 minutes of cooking.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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