2 3 pound chickens, cut into serving pieces
salt
minced garlic, or garlic powder
1 12 ounce packet dried peaches
3/4 cup golden raisins
1/4 cup butter, melted
1 cup dry white wine
3/4 cup apricot jam
parsley sprigs
Season chicken with salt and garlic to taste. Place peaches and raisins in bottom of buttered 16 x 12 inch baking pan. Top with chicken pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover loosely with foil and bake at 325F for 45 minutes. 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 325F, uncovered, 30 minutes, basting frequently, until chicken is tender and deeply glazed. Garnish with parsley.
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