Remove skin and fat from chicken pieces. Mix water, brandy, currants and apricots. Let stand 15 minutes. Heat oil in nonstick Dutch oven or 12-inch 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 1998~Busted With 2.0 <melizajane@aol.com>