Roast Chicken, Apples & Apricots w/Tangy Cider Gravy

The weather is finally cooler here in Arizona!  When the weather cools, I like to make comfort food that warms the heart as well as the tummy.   This chicken is especially tasty with mashed potatoes and fresh green beans.

  • 3-4 Half-Breast Chicken (Bone-in, with skin)
  • 1/2 c. Chopped Onion
  • 1/2 c. Chopped Carrot
  • 1/2 c. Chopped Apple
  • 4-5 Dried Apricots, Cut into quarters
  • 1/2 tsp. Fresh Rosemary
  • 3 Tbsp. Butter, softened
  • 1 tsp. Chicken Seasoning
  • 1/2 c. Apple Cider

Cider Gravy

  • 2 Tbsp. Butter
  • 2 Tbsp. Super Fine Flour (Wondra)
  • 1 1/2 c. Apple Cider
  • 2 Tbsp. Apple Cider Vinegar
  • 4-5 Tbsp. Roast Chicken Drippings

 
Preheat your oven to 350 degrees.  Line a roasting pan with aluminum foil.  Spread the onion, carrot, apple, and apricot in the bottom of the pan.

Sprinkle the rosemary over the vegetables and fruit.  Whip the softened butter and the chicken seasoning together in a small bowl, using a fork.

Wash the chicken breasts, pat dry, and lay over the vegetables in the roasting pan.  Lift the skin of the chicken and spread a little bit of the seasoned butter under the skin of each breast.

Spread the remaining butter over the top of each breast.  Pour the apple cider over the vegetables.  Place the roasting pan in the oven and roast the chicken for approximately 75 minutes.  If your chicken pieces are large, roast for an additional 10-15 minutes.  If the vegetables start to brown too much, cover the chicken with a sheet of aluminum foil.

Making the cider gravy

About 10 minutes before the chicken is done, make the cider gravy.  In a small saucepan, melt the butter over medium heat, whisking in the flour as it melts.  Add the apple cider, and stir over medium high heat, until the mixture thickens.  Turn the heat to low and stir in the cider vinegar.  When the chicken is finished, strain 4-5 Tbsp. of the chicken drippings into the gravy and stir until blended.   Serve the gravy immediately with the chicken. 

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Roast Chicken Apples & Apricots in A Tangy Cider Gravy
by October-12-2012
Comfort food at its finest.
Ingredients
  • 3-4 Pieces Bone-In Chicken Breast w/Skin
  • 1/2 c. Chopped Onion
  • 1/2 c. Chopped Carrot
  • 1/2 c. Chopped Apple
  • 4-5 Dried Apricots, cut into quarters
  • 1/2 tsp. Fresh Rosemary
  • 3 Tbsp. Butter, softened
  • 1 tsp. Poultry Seasoning
  • 1/2 c. Apple Cider
  • 2 Tbsp. Butter
  • 2 Tbsp. Super Fine Flour (Wondra)
  • 1 1/2 c. Apple Cider
  • 2 Tbsp. Apple Cider Vinegar
  • 4-5 Tbsp. Chicken Drippings
Instructions
Preheat your oven to 350 degrees.Line a roasting pan with aluminum foil. Spread the onion, carrot, apple, and apricot in the bottom of the pan.Sprinkle the rosemary over the vegetables and fruit.Whip the softened butter and the chicken seasoning together in a small bowl, using a fork.Wash the chicken breasts, pat dry, and lay over the vegetables in the roasting panLift the skin of the chicken and spread a little bit of the seasoned butter under the skin of each breast.Spread the remaining butter over the top of each breast. Pour the apple cider over the vegetables.Place the roasting pan in the oven and roast the chicken for approximately 75 minutes. If your chicken pieces are large, roast for an additional 10-15 minutes. If the vegetables start to brown too much, cover the chicken with a sheet of aluminum foilMaking the cider gravy:About 10 minutes before the chicken is done, make the cider gravy.In a small saucepan, melt the butter over medium heat, whisking in the flour as it melts.Add the apple cider, and stir over medium high heat, until the mixture thickens. Turn the heat to low and stir in the cider vinegar.When the chicken is finished, strain 4-5 Tbsp. of the chicken drippings into the gravy and stir until blended.Serve the gravy immediately with the chicken.
Details

Prep time: Cook time: Total time: Yield: 3-4 Servings

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