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.

Recipe by Cooking Light September 2006

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Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450º.

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  • 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.

Nutrition Facts

384 calories; calories from fat 30%; fat 13g; saturated fat 3.3g; mono fat 5.8g; poly fat 2.4g; protein 36.6g; carbohydrates 31g; fiber 5.1g; cholesterol 96mg; iron 3.1mg; sodium 632mg; calcium 95mg.