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- chickenandeggcookbook.com
6 Cornish Game Hens, 3 Tablespoons Butter -Rinsed & Patted Dry 6 Cups Unseasoned Stuffing Mix 2 Stalks Celery With Leaves, Diced 2 1/2 Cups Dried Apricots, Quartered 1 Large Onion, Diced 2 Cups Bargetto Apricot Wine 2 Large Cloves Garlic, Minced 3/4 Cup Apricot Jelly, Melted
Saute celery, onion and garlic in butter until onions are transparent. Add mixture to stuffing mix and toss until well blended. Add dried apricots and toss again. Sprinkle stuffing with 1 Cup Apricot Wine and mix well. Stuff hens lightly to allow expansion of stuffing during baking. Baste once with melted butter. Roast in preheated 375 degree oven for 45 minutes to an hour, basting every 15 minutes with remaining wine. Baste with melted apricot jelly 10 minutes before hens are done.
Recipe - Jean Hansen - From the Bargetto Winery.
"I remember Grandma serving these for Thanksgiving one year. I felt so special having my very own 'chicken' on my plate. And the apricot glaze is so tasty. Apricots and chicken pair very well together, and prior to getting this recipe from my Grandma, I developed my own Chicken with Apricot Sauce." - April Ferre
