- 1 whole chicken, cut in 8 pieces
- Salt & pepper to taste
- ½ c. apricot preserves
- 2 Tbs. lime juice
- 2 garlic cloves, minced
- 2 tsp. chili powder
- ¼ tsp. hot red chili powder
- 1 tsp. Dijon mustard
- 1/3 c. dry white wine
Preheat oven to 350 degrees. Rinse chicken & pat dray with paper towel. Season with salt & pepper & place in baking dish skin side-up.
In bowl, combine rest of ingredients except for wine. Pour mixture evenly over chicken. Bake uncovered, baste with pan juices after 20 min. & every 20 min. through baking time. Bake total of 1-1&¼ hrs. until chicken is cooked through & tender.
Transfer chicken to warm platter. De-fat the pan juices & pour into small saucepan. Add wine & simmer over medium-high heat, stirring occasionally until slightly thickened. Drizzle some of sauce over chicken before serving.
Tip: chicken may be marinated in apricot preserve mixture (in baking dish) for up to 3 hrs. in refrigerator. Set out for 30 min. before baking.