Fruity Chicken

What You’ll Need

• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 chicken (3 to 4 pounds), quartered
• 2 tablespoons Dijon-style mustard
• 2 tablespoons brown sugar, divided
• 1 tablespoon cornstarch
• 1 (16-ounce) can whole berry cranberry sauce
• 1 (17-ounce) can apricot halves in syrup, drained, chopped, and divided, with syrup reserved

What to Do

1. Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Evenly sprinkle salt and pepper over chicken.
    
2. In a small bowl, combine mustard and 1 tablespoon brown sugar. Rub mixture over chicken then place chicken in pan; cover with aluminum foil.
    
3. Bake 30 minutes.
    
4. Meanwhile, in a medium bowl, combine remaining brown sugar, the cornstarch, cranberry sauce, half the apricots, and the reserved syrup; mix well.
    
5. Uncover chicken and pour cranberry mixture over it; return chicken to oven and bake, uncovered, 30 to 35 additional minutes, or until juices run clear. Place chicken on a serving platter and garnish with remaining apricot pieces.

Notes

• These leftovers make a great special fruity chicken salad. Just cut the chicken into chunks and toss with mayonnaise.