JESSYE NORMAN'S CORSICAN CHICKEN

Jessye Norman's Corsican Chicken image

Provided by Jeremy Gerard

Time 1h15m

Yield Six to eight servings

Number Of Ingredients 17

Ingredients

6 ounces dried apricots, about 1 cup
1/2 cup sultanas
1 cup dry white wine
1/2 cup olive oil
2 3-pound whole free-range chickens, cut into serving pieces, fat and skin removed
1 cup diced shallots
1 small green bell pepper, julienned
2 cloves garlic, crushed
1 tablespoon grated lemon peel
1/2 teaspoon ground coriander
3 cups chicken broth, plus 1/2 cup, if necessary
1 tablespoon drained, crushed green peppercorns
Salt to taste
1 1/2 to 2 tablespoons cornstarch (optional)
2 tablespoons chopped fresh cilantro
4 ounces slivered almonds, about 1/2 cup
1/2 cup shredded unsweetened coconut

Steps:

Marinate the apricots and sultanas in the white wine overnight.
Preheat the oven to 375 degrees.
Heat the olive oil in a large, heavy skillet and saute the chicken pieces over medium heat until brown on all sides. Drain on a paper towel. Add the shallots, green pepper and garlic to the pan and saute for 10 minutes.
Place the chicken legs and thighs, along with the sauteed vegetables, in a large ovenproof dish. Add the apricots and sultanas with the wine, the lemon peel and coriander. Add the chicken broth. Season with the peppercorns and salt. Bake, uncovered, for 25 minutes.
Add the breasts and wings and, if necessary, some additional chicken broth. Bake until the breasts are tender, about 20 minutes. (This dish can be prepared one day in advance up to this point.)
Just before serving, if a thicker sauce is desired, combine one-half cup of the cooking liquid with the cornstarch and stir into the dish. Sprinkle with cilantro, almonds and coconut and heat through until the coconut is golden brown, 10 to 20 minutes.

Nutrition Facts : @context http, Calories 892, UnsaturatedFat 41 grams, Carbohydrate 34 grams, Fat 60 grams, Fiber 6 grams, Protein 51 grams, SaturatedFat 16 grams, Sodium 1324 milligrams, Sugar 22 grams, TransFat 0 grams