12 medium-sized chicken thighs (about 4 1/2 pounds)
2/3 cup bottled peach-apricot sauce
3 green onions, chopped
1 teaspoon salt
1 cup pitted prunes
Preheat oven to 400 degrees.
Place chicken thighs, skin-side up, in a large roasting pan.
In small bowl, mix peach-apricot sauce, green onions, salt, and 1/4 cup water; spoon sauce mixture over chicken thighs.
Bake 40 minutes, occasionally basting chicken with pan drippings.
Meanwhile, in small bowl, soak prunes in 1/4 cup hot water
After chicken has baked 40 minutes, stir prunes and the soaking water into chicken mixture in roasting pan and continue baking about 10 to 15 minutes longer until chicken is browned and fork-tender.
Remove chicken and prunes to platter; keep warm.
Skim and discard fat from drippings remaining in roasting pan, pour drippings over chicken.
Makes 6 servings.