Stewed Chicken Thighs with Dried Fruits

1 Review
From: EatingWell Magazine Holiday Issue 1995

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil
  • 2 bone-in chicken thighs, skin removed
  • 1 small onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 14-ounce can 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 459 calories; 11 g fat(2 g sat); 10 g fiber; 71 g carbohydrates; 22 g protein; 25 mcg folate; 57 mg cholesterol; 45 g sugars; 0 g added sugars; 2962 IU vitamin A; 11 mg vitamin C; 75 mg calcium; 3 mg iron; 657 mg sodium; 1412 mg potassium
  • Carbohydrate Servings: 4 1/2

Reviews 1

May 23, 2011
profile image
By: jordanhorowitz
Absolutely delicious & totally easy Outstanding recipe. I salt and pepper the thighs, first, though. Be sure to let the sauce reduce properly. I found 5 minutes wasn't quite long enough to get that rich sauce I was hoping for. I served this over oat groats.