- 2 Garlic Cloves and 1 Sliced Onion
- 8 Chicken Pieces
- 1 Cup White Wine
- 1 Can of Apricot Halves
- 3 Tablespoons of Chopped Parsley
- 1 Can of 26 oz. La Costeña Serrano Peppers
- 1 Stem Marjoram
Sauté the Garlic and Onion on a hot skillet. Add Chicken; fry until it is slightly golden brown. Stir in wine and bring to a boil. Add half of the Apricots, mashed. Add Parsley. Season by adding 1 ½ Tea Spoons of Chicken Bouillon. Add Serrano Peppers, marjoram and 1 Cup of Water. Cover and simmer at low heat for 20 minutes. Add the rest of the Apricots and simmer a few minutes longer.