Mexican Chicken With Prunes and Bananas |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Enticingly delicious chicken breasts, spicy and sweet at the same time. Simmering Suppers. Harrowsmith Kitchens. Ingredients:
3/4 cup flour |
2 teaspoons salt |
1 teaspoon white pepper |
1 teaspoon paprika |
3 lbs boneless chicken breasts |
2 tablespoons butter |
4 tablespoons olive oil |
2 large onions, chopped |
2 garlic cloves, crushed |
1 (28 ounce) can whole italian tomatoes, drained, juice reserved |
3 carrots, thinly sliced |
1/2 teaspoon oregano |
1/2 teaspoon crushed red pepper flakes (to taste) |
1/2 teaspoon whole thyme |
1 cup chicken stock, boiling |
3/4 cup dry white wine |
18 pitted prunes |
3 firm bananas, peeled, split lengthwise and cut in half |
Directions:
1. Place flour seasoned with salt, white pepper and paprika in a plastic bag. Shake chicken pieces in flour.
2. Brown in a Dutch oven in butter and oil. Set aside.
3. In the same pot, sauté onion and garlic. Stir in juice from tomatoes and remaining seasoned flour. Add tomatoes, carrots and seasonings.
4. Place browned chicken on top.
5. Combine stock and wine and pour over.
6. Bake, covered, at a 350°F degrees for 35 minutes.
7. Add prunes and cook, covered, for 20 minutes longer.
8. Add bananas and cook, covered, 15 minutes more. 4 servings.
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