Stewed Chicken Thighs with Dried Fruits
- Active Time 20m
- Total Time 30m
Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the touch of vinegar to create an unforgettable savory flavor. You’ll want quick-cooking barley or whole-wheat couscous to soak it up.
- 2 teaspoons extra-virgin olive oil
- 2 bone-in chicken thighs, skin removed
- 1 small onion, sliced
- 2 cloves garlic, finely chopped
- 1 can (14 ounces) reduced-sodium chicken broth
- 12 dried apricots, quartered
- 12 pitted prunes, quartered
- 2 tablespoons sherry vinegar or red-wine vinegar
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until golden, about 2 minutes per side. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add broth, apricots, prunes and vinegar. Bring to a boil; reduce heat to low. Cover and simmer until the chicken is no longer pink in the middle, about 6 minutes. Transfer to a plate and cover with foil to keep warm.
Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Season with salt and pepper. Serve the chicken topped with the sauce and garnished with parsley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
448 calories; 12g total fat; 3g total saturated fat; 61mg cholesterol; 291mg sodium; 67g carbohydrates; 9g fiber; 22g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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