2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves 
15 medium dried plums, pitted 
1/3 cup olive oil 
1 tablespoon white vinegar 
3 pinches salt 
20 grinds black pepper 
10 cloves garlic, peeled 
20 to 30 sage leaves

Preheat oven to 400 degrees F. 
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or 9x13 pan.

Mix all of the ingredients but the chicken pieces together in a large mixing bowl.  Add the chicken and toss until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart. 

Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.