Roasted Chicken with Dried Plums and Shallots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 |
Directions:
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.
|
|