Roasted Chicken with Dried Plums and Shallots

Roasted Chicken with Dried Plums and Shallots Recipe
Lee Harrelson
Bone-in, unskinned chicken breast halves work well for roasting because the meat stays moist in the oven's high heat. Substitute dried apricot halves for dried plums, if you prefer.

Total time: 50 minutes.

Yield:

4 servings (serving size: 1 chicken breast half, about 1/3 cup vegetable mixture, and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 384
Caloriesfromfat 30 %
Fat 13 g
Satfat 3.3 g
Monofat 5.8 g
Polyfat 2.4 g
Protein 36.6 g
Carbohydrate 31 g
Fiber 5.1 g
Cholesterol 96 mg
Iron 3.1 mg
Sodium 632 mg
Calcium 95 mg

Ingredients

2 teaspoons olive oil
4 bone-in chicken breast halves (about 2 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 garlic cloves, peeled
4 large shallots, peeled and halved (about 8 ounces)
2 thyme sprigs
1 large fennel bulb, cut into 8 wedges
16 pitted dried plums
3/4 cup fat-free, less-sodium chicken broth, divided
1/4 cup dry white wine
1 tablespoon all-purpose flour
2 teaspoons chopped fresh thyme

Preparation

Preheat oven to 450º.

Drizzle oil in a small roasting pan or the bottom of a broiler pan. Place pan in oven 5 minutes or until oil is hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin sides down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; sprinkle vegetables with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 450º for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 15 minutes or until chicken is done. Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.

Place pan over medium-high heat. Add 1/2 cup broth and wine, stirring to loosen browned bits. Combine flour and remaining 1/4 cup broth, stirring with a whisk until smooth. Add flour mixture to pan; stir until well blended. Bring to a boil; cook for 1 minute or until slightly thick. Stir in chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

Note:

September 2006
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