Stewed Chicken Thighs with Dried Fruits

From EatingWell: January/February 1992, EatingWell Serves Two — Subscribe Now!

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.

Stewed Chicken Thighs with Dried Fruits Recipe

2 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

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.

Nutrition

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.

Nutrition Bonus: Vitamin A (60% daily value), Potassium (34% dv), Vitamin C (15% dv).

4 Carbohydrate Serving

Exchanges: 4 fruit, 1 vegetable, 3 lean meat