Roast chicken with apricots and fennel

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roast chicken with apricots and fennel calories by ingredient
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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

Directions

Preheat oven to 450.

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 450 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.

TAGS:  Poultry |

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