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This entry was posted on August 26, 2011 by Brian Larkowski.
2 whole chickens, cut into pieces, skin on1 (12-oz) jar apricot preserves4 Tbsp balsamic vinegar12 to 15 medium dried figs, chopped2 tsp salt1 tsp pepper10 garlic cloves, chopped20 to 30 fresh sage leaves, chopped
Preparation Serves 10Preheat oven to 400°F.
Trim and discard any extra fat from the chicken pieces and transfer them to a large roasting pan. Mix together the preserves and the vinegar in a mixing bowl. Pour over chicken and add the remaining ingredients. Toss with chicken until evenly coated. Arrange the chicken pieces in the pan, skin-side up, spaced evenly apart.
Roast until the chicken pieces are golden brown or until done, about 1½ to 2 hours.
This entry was posted in Recipes on August 26, 2011 by Brian Larkowski.
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