Baked Chicken And Prunes
Category: Chicken
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Serves/Makes: 6
Ready in: 1-2 hrs
- 2 (3 lb each) broiler-fryer chicken, cut up
- 3 medium carrots, cut into bite-size chunks
- 12 ounces pkg. pitted prunes
- 1/3 cup brown sugar
- 1/4 cup white wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2 teaspoons flour
- 1 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon black pepper
Heat oven to 450F. In large roasting pan (17 x 11), arrange chicken pieces, skin-side up; place carrots and prunes around chicken. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50-60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife. Arrange chicken, carrots, and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.
Recipe Source: cdkitchen.com
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