2    (3 lb) Chickens
- cut in serving pieces -OR-
6 lb Chicken breasts
- boned and skinned
Salt
Minced garlic -OR-
- garlic powder
1 pk Dried peaches (12 oz pkg)
3/4 c  Golden raisins
1/4 c  Butter, melted
1 c  Dry white wine
3/4 c  Apricot jam
Parsley sprigs

Season chicken with salt and garlic to taste. Place peaches and raisins
in bottom of buttered 16×12-inch baking pan. Top with chicken pieces.
Brush with melted butter. Drizzle 3/4 cup wine over. Cover loosely with
foil and bake at 325 degrees 45 minutes for chicken parts and 30 minutes
for breasts.
Warm apricot jam in small saucepan. Press jam through sieve into bowl.
Stir in remaining white wine. Uncover chicken and baste with apricot-wine
mixture. Continue baking at 325 degrees, uncovered, 30 minutes for chicken
parts and 15 to 20 minutes for breasts, basting frequently, until chicken
is tender and deeply glazed. Garnish with parsley. Makes 8 to 12
servings.
Note: If chicken is pre-baked and refrigerated, it may be necessary to
increase baking time at last stage of cooking. Each serving contains about:
574 calories; 476 mg sodium; 131 mg cholesterol; 23 grams fat; 49 grams
carbohydrates; 41 grams protein; 1.92 grams fiber.