1 1/2 cups dry white wine
1 cup dried apricots
6 chicken breasts
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 cinnamon
Salt and pepper 1/2 cup cranberries — dried
1 cup chicken broth — regular strength
NATHALIE DUPREE COOKS SHOW#ND016
Preheat oven to 375 degrees. In a saucepan heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately. In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries. Combine reserved wine and stock and pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.