MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Roasted Chicken with Apricots
  Categories: Poultry, Jewish
       Yield: 8 servings
  
      10 oz Dried apricots
       1 c  White wine
       7 lb Chicken pieces (about 1 1/2
            -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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