Anonymous Fri Oct 07 11:20:27 2005

1 3- to 3-1/2-pound cut-up

broiler-fryer chicken

1/2 cup water

1/4 cup apricot brandy or apricot

nectar

2 tablespoons currants

1 (6-ounce) package dried apricots,

(about

1-1/4 cups)

2 tablespoons vegetable oil

1-1/2 teaspoons chopped fresh or

1/2 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

1 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