CHICKEN WITH WINTER FRUIT

Course : Chicken
Serves: 6
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Ingredients:

2 tablespoons Vegetable oil
3 pound to 3-1/2-pound broiler-fried 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
14 1/2 ounces ready-to-serve -- Chicken broth
 

Preparation / Directions:

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.


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