Apricot Sauce for Poultry

Preheat oven to 400. Originally developed for microwave, but equally good (or better) in the oven. Let the apricot nectar come to room temperature before making this recipe. If it is cold when you start, it'll take longer than 1 hr to bake. Place chicken in a 9x9 glass baking dish. 9-10 pieces of chicken will fit, depending on whether you are using more legs than thighs. Usually I try and do an even amount of each. Finely chop onion. Mix together remaining ingredients, pour over chicken legs and thighs and bake for 20 minutes and reduce heat to 325. Bake for approximately 1 hour. Chicken is finished when you can poke with a sharp knife and the juices run clear. You want to the sauce edges to be slightly browned. Serve the chicken and spoon some sauce over each piece. Variations: Also good on cornish game hen. You can, of course, use chicken breast if you prefer white meat.