Apricot Glazed Chicken with Wild Rice

3 lb chicken pieces; up to 4
1 jar apricot preserves (12 oz)
2 tb red wine vinegar
1 ts salt
1 ds pepper
1 pk long grain and wild rice
10 oz frozen peans

Preheat oven to 400 F.

Bake chicken pieces 30 minutes.  Mix apricot preserves, vinegar, salt and
pepper.  Cook rice according to package directions.  Add onion and chicken
flavoring, if desired.  After chicken has baked 30 minutes, spoon apricot
mixture over chicken and bake 20 minutes more, basting occasionally.  Stir
frozen peas into cooked rice.  Serve chicken pieces and extra sauce with
rice pilaf.

Recipe by Mary Beth Roe

SUBMITTER   Grace Wagner (wgmm@citynet.net)
DATE        10/21/96