Romanian Chicken with Apricots (Pui cu Caise)
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Ingredients
| Oil for frying | | 3 lbs. | chicken, cut into 4 | | 1-1/4 tbsp. | flour | | 2 cups | chicken stock | | 1 | md. onion, minced | | 1 to 2 tsp. | brown sugar | | Salt and pepper | | 1 lb. | fresh apricots, pitted |
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Instructions
Heat just enough oil in a large pan to fry and brown the chicken pieces. Remove them from the pan, but keep hot.
Pour off all but about 1 tablespoon of the oil, add the flour to the pan, stirring all the time, and, still stirring, gradually add the stock. When the sauce has thickened, add the onion and continue cooking until it has almost disappeared.
Return the chicken pieces to the pan, add the sugar, salt, pepper and apricots, cover and cook gently until the chicken is tender.
Author's Comments
A recipe very typical of Rumania, where apricots are produced in abundance, this dish can be served on the day it is cooked, but its flavor is better if it is served the day after cooking, gently reheated.
Dried apricots may be used if fresh ones are not available, and the liquid in which they are soaked used instead of the warm water. Even canned apricots, well drained of their sweet syrup, may be substituted for fresh ones.
This dish may be served alone, or with sauteed potatoes and a green salad.
Bon Appetit Country Cooking, Regional and traditional recipes of Europe and North America.
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