Ingredients

• 2 to 2-1/2  pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1/2  teaspoon garlic powder
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
• 2  tablespoons cooking oil
• 1  6-ounce package dried apricots, cut into halves
• 1  cup pitted plums, cut into halves
• 1  cup chicken broth
• 3/4  cup dry white wine
• 1/4  cup white wine vinegar
• 1  tablespoon brown sugar
• 3  inches stick cinnamon
• 4  whole cloves
• 3  tablespoons water
• 3  tablespoons Dijon-style mustard
• 4  teaspoons all-purpose flour
•   Chopped green onion (optional)
•   Hot cooked rice

Directions

Skin chicken, if desired. Season with garlic powder, salt, and pepper.

In a 4-1/2-quart Dutch oven cook chicken in hot oil over medium heat about 15 minutes or until chicken is lightly browned, turning to brown evenly. Drain off fat.

Add apricots, prunes, chicken broth, white wine, wine vinegar, brown sugar, stick cinnamon, and whole cloves. Bring to boiling. Reduce heat; cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.

Using a slotted spoon, transfer chicken and fruit to a platter; keep warm. Discard stick cinnamon and cloves. For sauce, in a small bowl stir together water, mustard, and flour. Stir flour mixture into cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken and fruit. Pass remaining sauce. Garnish with chopped green onion, if desired. Serve with cooked rice. Makes 6 servings.