Herbed Apricot Chicken

Marinade:
1/3 cup olive oil
4 cloves garlic, coarsely chopped
2 tbsp balsamic vinegar
2 tsp thyme
2 tsp tarragon
1/2 tsp black pepper

2 chickens cut into 8 pieces each

1 large onion, halved and thinly sliced
2 tbsp flour
2 cups chicken stock
1 cup medium tawny port
1 tbsp red currant jelly
2 cups diced sun dried apricots

In a large bowl combine 1/4 cup olive oil, chopped garlic, vinegar, thyme, tarragon, and pepper. Add the chicken, toss together well and marinate overnight in refrigerator.

Remove the chicken form the marinade. Reserve.

Heat remaining oil in skillet. Brown chicken and set aside.

Add onion slices with flour, stirring for 2 minutes.

Add broth, wine, and red currant jelly. Stir in the dried peaches, reserved marinade and chicken. Cook over low heat until chicken in done.