Remove skin and fat from chicken pieces. Mix water, brandy, currants and apricots. Let stand 15 minutes. Heat oil in nonstick Dutch oven or 30 cm skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Sprinkle thyme, salt and pepper over chicken. Add apricot mixture and lemon. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes, spooning pan juices over chicken occasionally, until juices of chicken run clear. 6 servings Posted To Fabfood August 1090ºC Busted With 2.0 <melizajane@aol.com>