This was the saving grace to our meal tonight and really, really good. Instead of legs, I used bone-in breasts as that is what I had. I also didn't have apricot jam, so I subbed peach for it. I did however have the fresh apricots. The one major thing I did that wasn't specified in the recipe was, after browning the chicken, there wasn't really any kind of liquid in the pan to deglaze with so, I added about 1/3 C of white wine to deglaze the pan and then added the preserves and apricots. Cooked on a very low heat so that the fruit would stay in tact and not burn or break down. Ended up using about 3 T. of the Herbe's de Provence rather than the 4 as stated in the recipe. I will make this again.
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This was the saving grace to our meal tonight and really, really good. Instead of legs, I used...