6 chicken legs (thigh and leg)
1 pkg. dry onion soup
flour
1 (12 oz.) can Kern's apricot nectar
salt and pepper to taste

Shake chicken in plastic bag containing enough flour to coat it heavily. Mix apricot nectar and onion soup. Spray a roasting pan with Pam and place floured legs in it. Pour nectar and soup over the legs and cover. Cook in 350°F oven until chicken is tender. (You may use whole chicken, cut up, if you like.)

Note: An easy way to skin chicken legs is to poke your finger under the skin where leg joins the thigh. Then use a dry cloth to pull the skin away from the center towards each end.