This is a much easier and faster recipe. This is my general and preferred style of cooking except for the very few “potchke” recipes I allow through the radar. This one is good for an erev yoapricotsm tov like the one we’re going to have tomorrow when we plan to galavant off to Jerusalem to enjoy FREE DAY at the Israel Museum and the Botanic Gardens.  Chani (my daughter) and Eden (her D.L.H.) did this with us last year!

Plop some chicken pieces in a baking pan slosh some sauvignon blanc or other white wine over ‘em, shmear on some apricot jam, scatter some dried apricots all around,sprinkle on some salt pepper granulated garlic and paprika and you’ve got easy street! 

Go jump in the shower while it’s baking at 375 degrees till brown and fragrant, about an hour and a half, and you even have time to do your nails and get all gussied up for a really good relaxed Yom Tov.