Chicken with Sherry-Apricots

Serves 4:
4 chicken breasts (with skin) oder chicken legs
150 g dried apricots
3 onions
250 ml sherry (medium dry)
2 tablespoons setchuan pepper
75 g butter
1 tablespoon oil
salt, starch flour

Preparation: soak the dried apricot and the setchuan pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes.
Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top.
Serve with curry rice.

recipe by Christiane Franz

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