Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2            3 pound  broiler-fryers -- cut up
  3             medium  carrots -- bite size pieces
  12            ounces  pitted prunes
     1/3           cup  brown sugar -- packed
     1/4           cup  white wine vinegar
  2        tablespoons  lemon juice
  2          teaspoons  salt
  2          teaspoons  all-purpose flour
  1 1/2      teaspoons  dried oregano
     1/2      teaspoon  pepper

Preparation:

About 1 1/2 hours before serving: Preheat oven to 400F degrees. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.

Nutritional Information:

40 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 545mg Sodium