Rustic Herbed Apricot Chicken

• 6 pounds chicken, whole two birds, cut into 8 pieces each, wing tips trimmed
• 1/4 cup olive oil, extra-virgin
• 2 tablespoons olive oil, extra-virgin
• 4 each garlic cloves coarsely chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons thyme dried
• 2 tablespoons tarragon leaves dried
• 1/2 teaspoon black pepper coarsely ground
• 1 large onions halved and thinly
• 2 tablespoons flour, all-purpose
• 2 cups chicken broth defatted
• 1 cup port wine medium tawny
• 1 tablespoon currant jelly
• 2 cups apricots dried
• 1 x salt to taste
• 1 x black pepper freshly ground, to taste
• 1 x noodles optional
• 1 tablespoon parsley leaves flat-leaf, chopped, for garnish

1. Rinse chicken pieces and pat dry.
2. In a large bowl, combine 1/4 cup olive oil, chopped garlic, vinegar, thyme, tarragon and 1/2 teaspoon pepper.
3. Remove chicken from marinade, scraping off any bits that might remain.
4. Add onion slices to casserole, reduce heat and cook, stirring, 2 minutes or until they begin to brown.
5. Add broth, port wine and red currant jelly.
6. Cook, stirring, for another 2 minutes.
7. Cook over low heat, partially covered, for 20 minutes.

chicken, olive oil, olive oil, garlic, balsamic vinegar, thyme, tarragon, black pepper, onions, flour, chicken broth, port wine, currant jelly, salt, black pepper, noodles, parsley

Taken from recipeland.com/recipe/v/rustic-herbed-apricot-chicken-39711 (may not work)