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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Prepare the chicken, stuffed with apricots and roast. One option is to roast the carrots & asparagus in separate dishes alongside the chicken and then sauce them up accordingly. Alternatively, follow the directions for cooking each veggie. Blend the apricots into a sauce and serve altogether. You may want French bread to to wipe up any extra of the sauces on your plate.
White wine soaked apricots steam the roast from the inside to create a moist scrumptious roasted chicken sauced up with a puree of those same steam driving apricots.
The perfect herb for the carrot is right on its top. Embrace the often neglected for their culinary enjoyment, fluffy, green carrot tops. If you can’t find carrots with their greens still intact, substitute parsley.
Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
