---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 8 servings
       2    Chickens, cut into 8 pieces
            -each, wing tips trimmed
     1/4 c  Extra-virgin olive oil
       2 tb Extra-virgin olive oil
       4    Garlic cloves, coarsely
       2 tb Balsamic vinegar
       2 tb Dried thyme
       2 tb Dried tarragon
     1/2 ts Coarsely ground black pepper
       1 lg Onion, halved and thinly
       2 tb All-purpose flour
       2 c  Defatted chicken broth
       1 c  Medium tawny port
       1 tb Red currant jelly
       2 c  Dried apricots
            Salt to taste
            Freshly ground black pepper
            -to taste
            Cooked noodles (opt)
       1 tb Chopped flat-leaf parsley,
            -for garnish
   Marinating the chicken in olive oil, balsamic vinegar,
   dried thyme and tarragon add great depth to a rice
   sauce that’s smoothed by just a hint of red currant
   jelly and enhanced with apricots and tawny port. Be
   sure to use tawny port. With its beautiful amber color
   and slightly dry flavor, it compliments the apricots.
   Save your ruby port, which is sweeter and has a deep
   red wine color, for after dinner.
   1. Rinse chicken pieces and pat dry.
   2. In a large bowl, combine 1/4 cup olive oil, chopped
   garlic, vinegar, thyme, tarragon and 1/2 teaspoon
   pepper. Add the chicken, toss together well and
   marinate at room temperature for 2-3 hours or
   refrigerate overnight.
   3. Remove chicken from marinade, scraping off any bits
   that might remain. Reserve marinade. Heat remaining 2
   tablespoons oil in a large, heavy casserole. Brown
   chicken in small batches over medium heat until
   golden, turning once or twice. Set finished pieces
   4. Add onion slices to casserole, reduce heat and
   cook, stirring, for 2 minutes or until they begin to
   brown. Toss onion slices with flour and continue
   cooking, stirring constantly, for 2 minutes longer.
   5. Add broth, port wine and red currant jelly. Cook,
   stirring, for another 2 minutes. Stir in the apricots,
   reserved marinade and chicken.
   6. Cook over low heat, partially covered, for 20
   minutes. Remove cover and cook for 20-30 minutes more
   or until chicken is cooked through. Season with salt
   and pepper to taste. If desired, serve with cooked
   noodles and garnish with chopped parsley.
   Per serving (without noodles): 555 calories, 25 grams
   fat, 124 milligrams cholesterol.