1 whole chicken, cut into parts
2 c apricot preserves
10 dried plums
1/4 c olive oil
splash rice vinegar
1/4 t kosher salt
10 grinds black pepper
3 cloves garlic, minced
20 fresh sage leaves
Preheat oven to 400°. Wash and dry chicken and trim excess fat. Place chicken in large mixing bowl and add remaining ingredients. Toss well, until chicken is evenly coated with sauce. Transfer pieces, skin side up, with sauce to 9x13 baking dish lightly coated with olive oil.
Roast uncovered, until top of chicken pieces are browned and chicken is cooked through, 45 to 50 minutes. Serve with pan drippings over wild rice. Serves 4.
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