Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
   1                    3- to 3-1/2-pound broiler-fr -- Chicken, cut up
   2      tablespoons   Chopped fresh parsley
   1      cup           Pitted prunes (about 18)
     1/3  cup           Dried apricot halves (about
   4      medium        Carrots -- cut into 1/2-inch 
   1      medium        Onion -- thinly sliced
   1      cup           Apple juice
   2      tablespoons   Lemon juice
     1/4  teaspoon      Salt
   2      Clove         Garlic --  finely chopped
   1      can           (14-1/2 ounces) ready-to-ser -- Chicken broth

Preparation:

Heat oil in 5-quart Dutch oven until hot. Cook chicken in oil until brown on all sides. Drain fat. Add parsley, prunes, apricots, carrots and onion. Mix remaining ingredients and pour over chicken. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear and carrots are crisp-tender. To Microwave: Omit oil. Cut carrots into 1/4-inch slices. Decrease apple juice to 1/2 cup. Arrange chicken pieces, thickest parts to outside edge, in 3-quart microwavable casserole. Sprinkle chicken with paprika. Cover tightly and microwave on high 10 minutes. Drain fat. Add parsley, prunes, apricots, carrots and onion. Mix remaining ingredients. Pour over chicken. Cover and microwave on high 10 to 14 minutes longer or until juices of chicken run clear and carrots are crisp-tender.