Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
*Use dark and golden raisins, apricots and apples.
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