Chicken Breast with Dried Apricots and Cranberries

1 1/2 cups dry white wine

1 cup dried apricots

6 chicken breasts

1 large red onion -- halved and sliced

lengthwise 1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon dry mustard

1/4 teaspoon cinnamon

Salt and pepper 1/2 cup cranberries -- dried

1 cup chicken broth -- regular strength

NATHALIE DUPREE COOKS SHOW#ND016

Preheat oven to 375 degrees. In a saucepan heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes. Drain, reserving wine and apricots separately. In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries. Combine reserved wine and stock and pour over all. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.