Categories: Poultry 
      Yield: 8 servings 
  
      2    (3 lb) Chickens 
           - cut in serving pieces -OR- 
      6 lb Chicken breasts 
           - boned and skinned 
           Salt 
           Minced garlic -OR- 
           - garlic powder 
      1 pk Dried peaches (12 oz pkg) 
    3/4 c  Golden raisins 
    1/4 c  Butter, melted 
      1 c  Dry white wine 
    3/4 c  Apricot jam 
           Parsley sprigs 
  
     Season chicken with salt and garlic to taste.  Place peaches and 
  raisins in bottom of buttered 16x12-inch baking pan.  Top with chicken 
  pieces.  Brush with melted butter.  Drizzle 3/4 cup wine over.  Cover 
  loosely with foil and bake at 325 degrees 45 minutes for chicken parts and 
  30 minutes for breasts. 
     Warm apricot jam in small saucepan.  Press jam through sieve into bowl. 
  Stir in remaining white wine.  Uncover chicken and baste with apricot-wine 
  mixture.  Continue baking at 325 degrees, uncovered, 30 minutes for 
  chicken parts and 15 to 20 minutes for breasts, basting frequently, until 
  chicken is tender and deeply glazed.  Garnish with parsley.  Makes 8 to 12 
  servings. 
     Note: If chicken is pre-baked and refrigerated, it may be necessary to 
  increase baking time at last stage of cooking. 
  Each serving contains about: 574 calories; 476 mg sodium; 131 mg 
  cholesterol; 23 grams fat; 49 grams carbohydrates; 41 grams protein; 1.92 
  grams fiber.