2 teas cornstarch
1/4 C soy sauce
1/4 C apricot preserves
2 TB sugar
2 TB white vinegar
1 garlic clove, minced
1/4 teas ground ginger
salt and pepper
1 TB orange juice
1 TB brandy
3 to 4 lbs chicken pieces
Preheat oven to 375 degrees.
Stir together cornstarch and soy sauce in a saucepan over medium-high
heat. Add apricot preserves, sugar, vinegar, garlic, ginger, salt,
and pepper. Cook until thick and bubbly, about 2 minutes.
Remove from heat. Add orange juice and brandy. Place chicken in
large baking dish. Pour sauce over top.
Bake for 30 minutes. Turn, baste, and bake 30 additional minutes.