Glazed Chicken

Chickens, two cut into pieces
Apricot Preserves, 12 ounce jar
White Vinegar, one tablespoon
Dried Plums, 12-15 pitted medium sized
Sea Salt, a few pinches
Ground Black Pepper, 20 grinds
Garlic, 10 peeled cloves
Sage, 20-30 leaves
Oven, 400F

1. Trim any fat from the chicken and place in large roasting pan.
2. Mix the preserves and the vinegar and spread all over the chicken.
3. Add the rest of the ingredients and toss all of it until the chicken pieces are thoroughly covered.
4. Rearrange the chicken in the pan with the skin side up, pacing them evenly apart.
5. Roast until the tops of the chicken are browned. 35-40 minutes.

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