Chicken Breasts with Dried Apricots and Cranberries
alt.cooking-chien/Connie Van/19999
Servings: 6

The only advance preparation required for this recipe is soaking the apricots and slicing the onion.

1 1/2 cups dry white wine (regular or nonalcoholic)
1 cup dried apricots
6 chicken breasts, on the bone
1 large red onion, halved and sliced lengthwise
1 teaspoon ground coriander
1 teaspoon ground cumin 1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
Salt
Freshly ground black pepper
1/2 cup dried cranberries
1 cup chicken fresh or canned stock or broth

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.