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Apricot-Glazed Chicken


4 bone-in, skin-on chicken breast halves, about 3 lb. total
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
2 Tbs. canola oil
1/2 cup apricot jam
2 Tbs. red wine vinegar
2 Tbs. whole-grain or Dijon mustard
2 garlic cloves, minced
1 large fennel bulb, trimmed, quartered lengthwise and thinly sliced



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