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	ts	Salt
1	ts	Pepper
2	ts	Thyme
1	ts	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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