Chicken with Apricots -

3-3 1/2 pond

1/2 cup water

1/4 cup apricot brandy or apricot nectar

2 tablespoons currants

1 package dried apricots -- (about 1-1/4 cups)

-- (6-ounce) 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

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

2 <melizajane