Recipe - Apricot-Glazed Chicken With Peaches And Raisins

2 (3 lb) Chickens
cut in serving pieces OR
6 pound Chicken breasts
boned and skinned
Salt
Minced garlic OR
garlic powder
1 pack Dried peaches (12 ounce pkg)
Three fourths cup Golden raisins
One fourth cup Butter, melted
1 cup Dry white wine
Three fourths cup Apricot jam
Parsley sprigs

Season chicken with salt and garlic to taste. Place peaches and raisins
in bottom of buttered 16x12inch baking pan. Top with chicken pieces.
Brush with melted butter. Drizzle Three fourths cup wine over. Cover loosely with
foil and bake at 325 degrees 45 minutes for chicken parts and 30 minutes
for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricotwine
mixture. Continue baking at 325 degrees, uncovered, 30 minutes for chicken
parts and 15 to 20 minutes for breasts, basting frequently, until chicken
is tender and deeply glazed. Garnish with parsley. Makes 8 to 12
servings.
Note: If chicken is prebaked and refrigerated, it may be necessary to
increase baking time at last stage of cooking. Each serving contains about:
574 calories; 476 mg sodium; 131 mg cholesterol; 23 grams fat; 49 grams
carbohydrates; 41 grams protein; 1.92 grams fiber.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip