Roast chicken with apricots and fennel
- Number of Servings: 4
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
Preheat oven to 450º.
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.
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.
Yield: 4 servings (serving size: 1 chicken breast half, about 1/3 cup vegetable mixture, and 3 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
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.
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.
Yield: 4 servings (serving size: 1 chicken breast half, about 1/3 cup vegetable mixture, and 3 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 394.6
- Total Fat: 16.1 g
- Cholesterol: 93.0 mg
- Sodium: 575.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 3.5 g
- Protein: 33.7 g
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