This dish is light, easy to prepare and attractive, with lemons around the edge of the platter and plump dried fruits tucked here and there among the chicken pieces. For variety, I prefer to include both light and dark meat in this dish, which requires using only one skillet.

2 tsp. olive oil
3 lb. bone-in chicken pieces, skinned & trimmed of fat
Salt & freshly ground black pepper to taste
1 1/2 c. mixed dried fruits (pears, pitted prunes, apricots, apples, peaches)
2 tbsp. fresh lemon juice (1/2 lemon)
3/4 tsp. dried thyme
2 lemons, thinly sliced & seeded

In a large nonstick skillet, heat oil over medium heat. Add chicken and cook for about 6 minutes per side, or until the chicken is browned. Remove the chicken, season lightly with salt and pepper and set aside.

Add 1/3 cup water to the skillet, and stir to loosen and dissolve any brown bits stuck to the pan. Stir in the dried fruit, lemon juice and thyme. Place the chicken over the fruit in the pan and baste with the sauce. Arrange the lemon slices over the chicken.

Cover and cook over medium-low heat for 30 minutes, or until the chicken is no longer pink inside and the fruit is tender.

Remove the lemon slices and place around the edge of a serving platter. With slotted spoon, transfer the chicken and fruit to the platter. Add 1/3 cup water to the skillet and boil for 1 minute. Taste and adjust seasonings. Pour over the chicken and serve immediately. Serves 6.