Jessye Norman's Corsican Chicken Recipe

Name: Jessye Norman's Corsican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Marinate the apricots and sultanas in the white wine overnight.
2
Preheat the oven to 375 degrees.
3
Heat the olive oil in a large, heavy skillet and saute the chicken pieces over medium heat until brown on all sides.
4
Drain on a paper towel.
5
Add the shallots, green pepper and garlic to the pan and saute for 10 minutes.
6
Place the chicken legs and thighs, along with the sauteed vegetables, in a large ovenproof dish.
7
Add the apricots and sultanas with the wine, the lemon peel and coriander.
8
Add the chicken broth.
9
Season with the peppercorns and salt.
10
Bake, uncovered, for 25 minutes.
11
Add the breasts and wings and, if necessary, some additional chicken broth.
12
Bake until the breasts are tender, about 20 minutes.
13
(This dish can be prepared one day in advance up to this point.)
14
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.
15
Sprinkle with cilantro, almonds and coconut and heat through until the coconut is golden brown, 10 to 20 minutes.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounces dried apricots, about 1 cup, 1/2 cup sultanas, 1 cup dry white wine, 1/2 cup olive oil, and more.

Yes, Jessye Norman's Corsican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jessye Norman's Corsican Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions