Recipe - Apricot Glazed Chicken With Wild Rice

3 pound Chicken pieces (up to 4)
1 Jar (12 oz) apricot
preserves
2 tablespoon Red wine vinegar
1 teaspoon Salt
1 ds Pepper
1 pack Long grain and wild rice
1 pack (10 oz) frozen peas

Mary Beth Roe "My Family's Favorites"

BAKE: 400

Bake chicken pieces 30 minutes. Mix apricot preserves, vinegar, salt and
pepper. Cook rice according to package directions. Add onion and chicken
flavoring, if desired. After chicken has baked 30 minutes, spoon apricot
mixture over chicken and bake 20 minutes more, basting occasionally. Stir
frozen peas into cooked rice. Serve chicken pieces and extra sauce with
rice pilaf.
Posted to EATL Digest 20 October 96

Date: Mon, 21 Oct 1996 08:35:41 0400

From: Grace Wagner wgmm@MAIN.CITYNET.NET