This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour — sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.
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Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.
SERVINGS: 8 (MAIN); Calories: 412; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 36 grams; Total carbohydrates: 37 grams; Sugar: 29 grams Fiber: 1 grams; Cholesterol: 115 milligrams; Sodium: 238 milligrams
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By yagazuzi_8075986
Sparks, NV
on January 07, 2013
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I have made this dish over and over and always marvel at all the wonderful comments I get. It's tasty, different and everyone will like it plus it's super easy! Thanks Dave!
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