Roasted Chicken With Dried Plums And Shallots Recipe

Name: Roasted Chicken With Dried Plums And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 450u00b0.
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 450u00b0 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.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 4 bone-in chicken breast halves (about 2 pounds), 3/4 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Roasted Chicken With Dried Plums And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken With Dried Plums And Shallots

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