"My mom used to serve this easy-but-special dish at dinner parties, and now I do, too."
Jenny Cohen Kabaker, 29, Los Angeles
3/4 cup dried apricots, chopped
3/4 cup dried cherries or dried cranberries
3/4 cup pitted prunes, chopped
1 teaspoon dry mustard
1/2 cup orange juice
1/2 cup cider vinegar
1 4-lb. chicken, cut into 8 pieces
Salt and pepper
How to Make It
Preheat oven to 375°F. In a small saucepan, combine fruit, mustard, juice and vinegar. Cook over medium heat, stirring occasionally, until mixture is thick, about 5 minutes.
Line a 9-by-13-inch baking pan with foil; mist with cooking spray. Season chicken with salt and pepper and place in pan. Pour fruit mixture over and around chicken. Bake until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F, about 1 hour. Let rest 5 minutes before serving.