Serves 4 to 6. Recipe is from Maria R. Perniciaro.
6 to 8 pieces of chicken
1/4 of a bell pepper, chopped
1/2 (12-oz.) jar apricot preserves
1/2 onion, chopped
1. Clean fat and skin from chicken. Stir remaining ingredients together. Baste chicken with sauce and bake 45 minutes or stew on top of stove. Serve over rice or noodles.