Instructions: Preheat the oven to 375 F. In a saucepan, heat the wine just to the boiling point. Remove from the heat, add the apricots, and let soak for 10 minutes. Drain, reserving the wine and apricots separately.

In a large, heavy casserole, arrange the chicken pieces, skin-side up. Sprinkle the onion, coriander, cumin, paprika, dry mustard, cinnamon, salt, pepper, plumped apricots, and cranberries over the chicken. Combine the reserved wine and stock and pour over all. Cover the casserole tightly and bake until the chicken is very tender, 50 to 60 minutes.

NOTES : The only advance preparation required for this recipe is soaking the apricots and slicing the onion. The rest is just measuring seasonings and putting it all in a pan. This is a delicious meal, far surpassing what you would expect from something so easy. (Dried cranberries are to fresh what raisins are to grapes. They are not easily substituted for each other.)

Note: One breast is one-half a chicken chest - improperly called "half a breast" by some. It has the bone and skin unless otherwise noted.

Dried Fruit: Mixtures of roughly chopped mixed dried fruit are readily available, but Ive also used a potpourri of whatevers around - figs, apples, peaches, cherries, cranberries, etc. - and the results were delicious, too!

Kristin

Note: Original recipe called for skin on breasts. Id be tempted to try this combo with skinless, boneless breasts in a skillet.

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