BAKED CHICKEN AND PRUNES

BAKED CHICKEN AND PRUNES image

Yield 8 servings

Number Of Ingredients 10

Two 3-pound broiler-fryers, cut up
3 medium-size carrots, cut into bite-size chunks
One 12-ounce package pitted prunes
1/3 cup packed brown sugar
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons all-purpose flour
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon pepper

Steps:

Preheat oven to 400 degrees F. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken. 2. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50 to 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. 3. Arrange chicken, carrots, and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.