Easy to prep in the morning, then assemble just prior to roasting. Great flavors, nice gravy/sauce. Served with brussels sprouts and buttermilk-mashed potato. Nice winter meal.
Roasted Chicken with Dried Plums and Shallots
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.
More From Cooking Light
- Calories: 384
- Calories from fat: 30%
- Fat: 13g
- Saturated fat: 3.3g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 2.4g
- Protein: 36.6g
- Carbohydrate: 31g
- Fiber: 5.1g
- Cholesterol: 96mg
- Iron: 3.1mg
- Sodium: 632mg
- Calcium: 95mg
- 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
- 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.
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