4 cloves garlic
1/2 c. dry white wine
2 lb. chicken (cut up), skin removed
1 (12 oz.) can apricots, drained and pitted
1/2 tsp. dried dill weed
1/2 tsp. dried tarragon

Crush the garlic into the wine and marinate the chicken pieces for about 15 minutes. While the chicken marinates, puree the apricots in a blender or food processor. Add the dill and tarragon to the apricot paste. Place the chicken with the marinade in a baking dish. Brush the chicken liberally with the apricot paste. Bake at 375 degrees uncovered for about 45 minutes. Serves 6.