Mom'S Baked Chicken And Prunes

• 2 (3 lb.) broiler-fryers, cut up
• 3 medium size carrots, cut into bite size chunks
• 1 (12 oz.) pkg. pitted prunes
• 1/3 c. packed brown sugar
• 1/4 c. lemon juice
• 1/4 c. white wine vinegar
• 2 tsp. salt
• 2 tsp. all-purpose flour
• 1 1/2 tsp. dried oregano leaves
• 1/2 tsp. pepper

1. About 1 1/2 hours before serving or day ahead:
2. Preheat oven to 400u0b0.
3. In large open roasting pan, arrange chicken pieces, skin side up.
4. Place carrots and prunes around chicken.
5. In small bowl, mix brown sugar, lemon juice, white wine vinegar, salt, flour, oregano and pepper until blended.
6. Pour over chicken.
7. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender.
8. Arrange chicken, carrots and prunes on large platter or in bowl.
9. Skim fat from juice in roasting pan; pour pan juices over chicken mixture.
10. Serve warm or cover and refrigerate to reheat later.
11. Makes 8 main dish servings, about 335 calories per serving.

fryers, carrots, prunes, brown sugar, lemon juice, white wine vinegar, salt, allpurpose flour, oregano, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028648 (may not work)