Prunes and Pepper Creole

1 cup chopped pitted prunes
1 cup hot chicken broth
2 Tbsp olive oil
1 chicken, 3 pounds, cut up
2 medium onions, chopped
1 medium green bell pepper, cut into 1" squares
1 garlic clove, chopped
1 can (16 oz) whole tomatoes, broken up
1/2 tsp dried basil
1/4 tsp pepper
1/4 dried thyme

In a small bowl, combine prunes and chicken broth and set aside. Heat oil in a large frying pan over medium heat. Add chicken and cook, turning, until brown, about 10 minutes. Transfer chicken to a 13" x 9" x 2" baking dish. Preheat oven to 375F. Drain all but 2 Tbsp fat from pan. Add onions, green pepper and garlic. Cook, stirring, 5 minutes, until vegetables soften. Stir in tomatoes, basil, pepper and thyme. Bring to a boil and pour over chicken. Bake for 30 minutes. Pour prunes and broth over chicken, stirring to combine. Bake 15 minutes more, until chicken is tender.

From 365 Ways to Cook Chicken by Cheryl Sedaker.