It's a little over seven months until Cinco de Mayo. I say this only because the fifth of May was the last time I drank a glass of sangria. However, the last time I checked there didn't have to be an upcoming holiday in order to plan a party or to drink - usually, any old excuse will do. The best way to party is with both food and beverages, so I've combined my two favorite recipes for the hottest party this side of B-more: Apricot chicken and sangria.
Both recipes are relatively simple and easy to make, so only people who have trouble boiling water should have issues with preparation. The first is a Saxe household favorite. Apricot chicken includes, yeah you guessed it, apricots and chicken. The best chicken to use is boneless, skinless chicken breasts. However, these are more expensive, so it may serve you better buy regular chicken pieces, or to buy a whole chicken and clean it yourself. However, this can get really disgusting-there are some parts of a chicken that truly aren't meant to be seen and might make you lose your appetite for poultry.
After you've gotten the chicken ready, put it in a nine by 14-inch baking pan that is about two or three inches deep. You'll need this room for all of the ingredients that come next. Preheat the oven to 350 degrees, and place the chicken in the pan. Once you've done this, get out the pineapple, apricot preserves and Russian dressing to go on top. Use your discretion when adding all three of these to the pan of chicken - sometimes there is not quite enough room to fit in all in without overflowing. There is also a chance that if you fill it up too much that the sauce will boil over in the oven. It may also be wise to use a roasting pan, since these tend to be big enough for a whole chicken, but it is not necessary.
Combine the can of pineapple, the jar of apricot preserves and half of the Russian dressing in a bowl. Once you've done this, mix it all up and put it on top of the chicken. This recipe can be done two different ways. If you want the chicken to have a stronger flavor, let it marinade in the mixture for about six or seven hours. If there is not enough time to do this because your friends are hungry, then simply put the chicken in the oven when you are done, and cook it for 40 to 45 minutes. This step also requires some tinkering, because of the varying thickness of chicken. Check it after half an hour with a fork or knife to make sure that it is done. If the chicken is still pink on the inside, or merely feels relatively squishy to some pressure, then it is not done. The sauce does a good job of keeping the chicken moist, so don't worry too much about overcooking it. It's really tasty, and it is good to serve it over white rice with the sauce poured on top.
On to the next and most interesting part of the evening. So you need something to go with the main course. And you also need something to do once dinner is done. This recipe for sangria comes straight from Spain, where my sister spent her time last year.
This recipe calls for three liters of red wine. The Schnapp Shop should have some brands that are sort of cheap and that won't rot your liver. The reason why so much red wine is in this particular recipe is that it's pretty cheap in Spain, running about $3 a bottle. It is possible to fine wine this cheap in the States, but you might have to look at a grocery store or at a really cheap Pick 'n Save type You'll also need three liters of Sprite or 7-Up, about half a cup of brandy, lemons, oranges, limes and apples. The basic jist of this recipe is that you combine everything together and let it ferment for three to five days. Cut the fruit up into small pieces and add it all to the mix. The fruit tends to absorb most of the alcohol, so make sure that you eat it and don't just throw it out. You can mix it in a large vat such as a cooler or a very large punch bowl. Some may want to use Tupperware. A girl I know let it ferment in a container in her bathtub - hey, whatever works.
Sangria has the potential to get you really drunk and to give you one bitch of a hangover, but it's fun to make and goes great with any entre. Red wine isn't usually recommended with chicken, but I'm going to say that, despite this knowledge, I think the combination of tropical tastes will go well together.
If you don't want to serve the sangria with the chicken, it does go well with a strong cheese such as Manchego. Or if you'd like to skip the dinner part altogether, by all means, go for it. There is room for creativity with the sangria recipe. I've heard several different versions of this age-old beverage, but this is probably one of the best I've tried. Some people prefer to use cognac instead of brandy, but this will make it somewhat stronger. Other fruits such as grapefruit, passion fruit, star fruit and watermelon are all good fruits to substitute with also. So have fun and enjoy!
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