Place 1 cup of the stock into a saucepan with the fruit, sugar, garlic, rosemary and bring to the boil.

Place the chicken, potato and onions into a roasting pan, then pour over the stock mixture and cover.

Bake in the oven for 15 minutes at 450°c. Then remove from the oven, uncover and add the rest of the stock before placing back in the oven for another 15 minutes, this time uncovered.