Ingredients
- 3 1/2 pond
- 1 broiler-fryer chicken
- 1/2 cup water
- 1/4 cup apricot brandy
- 2 tablespoons vegetable oil
- 2 tablespoons currants
- 1/2 teaspoon thyme leaves (dried)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package apricots (dried)
- 1 slice lemon thinly (sliced)
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>
