Chicken with Cider and Dried Plums |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is inspired by the simple country braises served in the Dordogne region of southwest France. Serve with rice or over egg noodles. Ingredients:
2 tablespoons olive oil |
6 (6-ounce) skinless, boneless chicken breast halves |
2 cups chopped onion (about 1 large) |
3/4 cup finely chopped shallots (about 4) |
2 cups apple cider |
1/2 cup golden raisins |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1 1/2 teaspoons curry powder |
1 teaspoon freshly ground black pepper |
1 cup pitted dried plums, halved |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in cider, raisins, juice, salt, curry, and pepper. Add chicken; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover and cook 25 minutes, turning chicken occasionally. Stir in plums; cook 5 minutes.
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