2 whole chickens, cut into pieces, skin on
1 (12-oz) jar apricot preserves
4 Tbsp balsamic vinegar
12 to 15 medium dried figs, chopped
2 tsp salt
1 tsp pepper
10 garlic cloves, chopped
20 to 30 fresh sage leaves, chopped
Preparation Serves 10
Preheat oven to 400°F.
Trim and discard any extra fat from the chicken pieces and transfer them to a large roasting pan. Mix together the preserves and the vinegar in a mixing bowl. Pour over chicken and add the remaining ingredients. Toss with chicken until evenly coated. Arrange the chicken pieces in the pan, skin-side up, spaced evenly apart.
Roast until the chicken pieces are golden brown or until done, about 1½ to 2 hours.