Baked Chicken And Prunes

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#37002

serves/makes:

ready in:
1-2 hrs

ingredients

2 (3 lb each) broiler-fryers, 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

directions

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.