Honey-Apricot-Glazed Chicken

8 skinless, bone-in chicken thighs (about 3 pounds)
1 tsp table salt
1/2 tsp freshly ground black pepper
2 Tbsp canola oil
1 large onion, vertically sliced
1/8 cup apricot jam and 1/8 cup of white wine or 1/4 cup apricot brandy (my change from original)
1/4 cup honey
2 Tbsp Dijon mustard
1/2 cup chicken broth
1 (6 oz) packaged dried apricots, halved
1 Tbsp cold butter
Garnish; fresh oregano

1.  Sprinkle chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Reat with remaining oil and chicken. Transfer chicken to 5 quart slow cooker.

2. Add onion to skillet; cook, stirring occasionally, 10 minutes or until tender and golden brown. Add jam, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.

3. Add onion mixture to slow cooker. whisk together honey, mustard, and chicken brother. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.

4. Transfer chicken, onions, and apricots to serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan; discard solids. Bring to boil over medium-igh heat; reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter and serve with chicken.

5. Serve over white rice and garnish with fresh oregano.

4 servings.

http://www.myrecipes.com/recipe/honey-apricot-glazed-chicken#

Holiday Jewel Bark

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/2 cup dried cranberries, divided
1/2 cup dried apricots, chopped, divided
1/2 cup PLANTERS Mixed Nuts, chopped, divided

1. MICROWAVE chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Add half each of the cranberries, apricots and nuts; mix well.
2. SPREAD onto waxed paper-covered baking sheet. Sprinkle with remaining fruit and nuts. Refrigerate until firm.
3. BREAK into pieces.

Hot Sherried Fruit Casserole Deluxe

1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup dry sherry
One 16-ounce can pitted purple plums, drained
One 16-ounce can pear halves, drained
One 16-ounce can apricot halves, drained
One 14-ounce jar spiced apple rings, drained
One 16-ounce can pineapple rings, drained
Marachino cherries, stemmed

1. Butter a 2- to 2 1/2-quart casserole and set aside.

2. In a medium-size heavy saucepan, melt the butter over moderate heat, add the flour, and stir for 1 minute. Add the two sugars and sherry, stir steadily till the sauce is thickened and smooth, about 10 minutes, and remove from the heat.

2. In the prepared casserole, arrange the fruit in alternating layers, saving enough pineapple rings for the top. Place a cherry in the center of each pineapple ring on top, pour the sauce over the fruit, cover with plastic wrap, and refrigerate overnight.

4. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes before baking, then bake till bubbly and sightly glazed on top, abut 20 minutes.