Rosemary Apricot Chicken Soup Recipes

ROSEMARY-APRICOT CHICKEN

Steps:

• Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
• Place chicken, meaty side up, in pan and bake for 25 minutes.
• Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
• serve.

APRICOT ROSEMARY CHICKEN

Steps:

• Preheat oven to 350°F Line a 9x13-inch baking pan with foil, spray with olive oil. In a small bowl, mix the spices and rub over both sides of chicken breasts. Place in the prepared pan; pour broth over chicken. Bake for 20 minute.
• In a small bowl, mix preserves and mustard, brush or spoon over chicken and bake an additional 10-15 minute or until done.

BAKED APRICOT ROSEMARY CHICKEN

Steps:

• In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
• Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
• Preheat the oven to 375 degrees F.
• Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

ROAST CHICKEN WITH APRICOT-ROSEMARY GLAZE

Steps:

• Position one rack in top third and 1 rack in bottom third of oven; preheat to 450*F.
• Stir preserves, nectar,vinegar, garlic and rosemary in medium saucepan over low heat until preserves melt.
• Transfer 1/2 cup glaze to bowl; reserve.
• Arrange chicken breasts and wings on 1 large rimmed baking sheet.
• Arrange thighs and drumsticks on second rimmed sheet.
• Brush chicken with 1 cup glaze; sprinkle with salt and pepper.
• Roast until chicken is cooked through and glaze forms sticky coating, brushing 2 more times with remaining glaze in pan, about 1 hour.
• Increase oven temperature to 500*F.
• Roast until chicken begins to brown, about 10 minutes longer.
• Transfer chicken to platter.
• Scrape pan juices and any browned bits from baking sheets into glass measuring cup.
• Spoon off fat from top of juices.
• Add enough broth to juices to mesure 1 3/4 cups sauce.
• Bring sauce to simmer in small saucepan over medium high heat, whisking in enough reserved glaze to flavor and thicken sauce as desired.
• Serve chicken with sauce.

ROSEMARY CHICKEN SOUP

Steps:

• Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
• Add chicken broth, milk, and water; stir over medium-high heat.
• When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
• Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
• Reduce heat and simer for 15 to 20 minutes to blend the flavors.
• Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
• Remove bay leaf before serving.