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20 minute dinner recipes

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Stewed Chicken Thighs with Dried Fruits


From EatingWell:  January/February 1992, EatingWell Serves Two

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 servings | Active Time: 20 minutes | Total Time: 30 minutes



  1. 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.
  2. 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.


Per serving : 448 Calories; 12 g Fat; 3 g Sat; 6 g Mono; 61 mg Cholesterol; 67 g Carbohydrates; 22 g Protein; 9 g Fiber; 291 mg Sodium; 1193 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 fruit, 1 vegetable, 3 lean meat