Your family will rave over this dinner delight using Bigelow Constant Comment tea as a glaze. They'll ask for seconds.
Preheat oven to 350ºF. Steep Constant Comment tea bags in boiling water. Squeeze liquid and discard tea bags. In a small bowl, combine the tea with the preserves, soy sauce and red pepper flakes and mix until blended. Set the glaze mixture aside. Scatter onion in bottom of a heavy ovenproof baking dish. Heat oil in a large nonstick skillet over medium high heat. Cook chicken skin side down until lightly browned. Do this in batches, so chicken doesn't steam. As pieces are browned, transfer them skin side up to baking dish, placing them close together in a single layer. Season with salt and pepper. Pour glaze mixture over chicken, cover dish and bake for 30 minutes. Uncover, spoon glaze from the bottom of the pan over the chicken and bake 20 minutes longer, or until juices run clear when chicken is pierced deep between leg and thigh. Remove chicken, drain liquid into a small saucepan, and reduce over high heat to a sauce consistency. Serve chicken with a spoonful of sauce.