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Submitted by Janet Simonsen.

1 whole chicken, cut-up

1/3 cup vegetable oil

1 (1-ounce) packet onion soup mix

1/4 cup all-purpose flour

1 1/2 cup water

1 (15-ounce) can apricot nectar

1 teaspoon chicken base

Salt and pepper to taste

1/2 cup sour cream

1. Preheat oven to 350*F (175*C).
2. Heat oil in large frying pan over medium heat and brown chicken on all sides. Remove chicken and reserve pan drippings. Place chicken in 13 x 9 x 2-inch baking dish. Stir onion soup mix and flour into reserved drippings and cook for 1 minute. Stir in water, apricot nectar, chicken base, salt and pepper. Cook, stirring, until thickened.
3. Remove from heat and stir in sour cream. Pour sauce over chicken. Cover with aluminum foil tightly and bake for 45 to 55 minutes or until chicken is tender. Remove cover last 10 to 15 minutes.

Serves 4 to 6.