4 tbsp. butter
2/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
2 1/2 to 3 lbs. chicken, in pieces
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. lemon juice
2 tbsp. honey
1 1/3 c. (1 lb. can) drained chunky fruit cocktail (reserve the syrup)

Preheat oven to 375 degrees. In a 13 x 9 inch pan, melt butter. In paper or plastic bag, combine flour, salt, paprika, and pepper. Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, dipping in butter and placing skin side up.

Combine remaining ingredients except fruit cocktail; pour over chicken pieces. Bake for 50 minutes; basting occasionally with sauce. Pour drained fruit cocktail over chicken; sprinkle additional cinnamon and nutmeg over top, if desired. Continue baking 15 to 20 minutes or until chicken is tender. Makes 4-5 servings.

NOTE: Other fruits may be used for fruit cocktail. Peaches work very well also.