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Ellie's Apricot Chicken

A little background to this recipe:

A returning couple (in their late 70's, and early 80's) are sailing this year for their "mock" wedding ceremony, to be performed by Barry during their 6-day cruise. When booking their cruise, they explained how they want to be married, but if it's "official" they both lose out on their financial benefits. So...they decided to sail on Mary Day and exchange their vows in front of their new windjammer family. They will return home as a happy united couple to live happily ever after. When asked how we could make their day special..."apricot chicken" was their reply. They both love apricot chicken and could Ellie make it for their "celebratory dinner". Here is Ellie's recipe as she starts to plan for the upcoming season.


2 whole chickens, quartered

1 c. dried apricots

½ c. fine diced onion

¼ tsp. soy sauce

½ c. chicken stock

2 T. sugar

Salt & Pepper to taste

2 - 4 tsp oil for sautéing

Optional: ½ - 1 c. white wine



In a saucepan, place onions in hot oil and cook until caramelized.  Add apricots, tossing to mix with onions. Add chicken stock to deglaze apricots. Add soy sauce, sugar, and white wine. (optional). Bring to a boil, then cover and let stand for at least 30 minutes. Blend until the sauce is smooth.


In a skillet, sear chicken.  Place chicken in a baking dish and glaze with apricot sauce. Bake for 30-40 minutes in a

medium oven (approx. 300-350’) until thoroughly cooked.  


Serve over a bed of wild rice blend, adding more glaze for desired taste. Garnish with your favorite roasted veggie as a side dish.



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