1 lg. frying chicken, cut up
1 envelope Lipton golden onion soup mix
2 tbsp. cornstarch
1 (12 oz.) can Kern's apricot nectar
1 med. can apricot halves, drained, reserve juice
3 tbsp. vinegar
1/4 c. soy sauce
1/3 c. packed brown sugar

Arrange chicken in a 9x13 inch baking dish. Combine in a small bowl, onion soup mix and cornstarch. Slowly pour in the apricot nectar, mixing to blend the cornstarch. Add reserved apricot juice, vinegar, soy sauce and brown sugar. Pour over chicken and cover with aluminum foil. Bake 45 minutes at 350 degrees.

Uncover, baste and bake another 20 minutes. Add the canned apricots, baste again and bake 20 more minutes. Serve over fluffy white rice.