Chicken Breast with Wine Dried Apricots and Cranberries - serves 6

1 1/2 cup dry white wine
1 cup dried apricots
6 chicken breasts
1 lrg red onion, halved and sliced lengthwise
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1/2 tsp dry mustard
1/4 tsp cinnamon
Salt and pepper to taste
1/2 cup cranberries, dried
1 cup chicken broth, regular strength

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.