---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROASTED CHICKEN WITH APRICOTS
  Categories: Poultry, Jewish, Ethnic
       Yield: 8 servings
  
      10 oz Dried apricots
       1 c  White wine
       7 lb Chicken pieces (about 1*
            -cut-up fryers
       2 t  Salt
       1 t  Pepper
       2 t  Thyme
       1 t  Paprika
       2 c  Onions, cut in chunks
       1 c  Carrots, chopped
  
   From “A Book of Feasts” by Kay Goldstein and Liza Nelson (Longstreet Press,
   1993).
   
   Soak apricots in wine in a dish and set aside.
   
   Rinse chicken pieces under cold water and pat dry. Season the chicken with
   the dry seasonings and place pieces in a single layer in a large roasting
   pan. Add onions and carrots. Bake in a preheated 350'F. oven for 45
   minutes, or until the chicken is just beginning to brown. Pour off excess
   fat, if desired, and pour apricots and wine over chicne pieces. Baste with
   juices (adding more wine, if needed), and finish cooking, about 30 minutes
   longer; remove from oven. If not served within 2 hours, chill and bring
   back to room temperature before reheating.
   
   To reheat, place the chicken in covered pan or ovenproof serving dish with
   cooking juices (you may skim fat again) and reheat at 375'F. for 20-30
   minutes while first courses are being served. To serve, place the chicken
   pieces on a serving dish and keep warm while deglazing the pan. Scrape up
   pan residues, adding a bit more stock or wine to deglaze if necessary. Pour
   resulting sauce over chicken and arrange apricots for garnish.
  
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