Roasted Chicken with Dried Plums and Shallots

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

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Nutritional Information

Amount per serving
  • 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

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

  1. Preheat oven to 450º.
  2. 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.
  3. 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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