Braised Chicken Agrodolce with Dried Plums
Dried plums, cinnamon and red pepper give this braised chicken dish a Moroccan flavor. Serve with rice pilaf or couscous, and a crisp green salad.
1/4 cup all-purpose flour
1 teaspoon each salt and pepper
1 (2 1/2 to 3-pound) cut-up whole chicken
2 tablespoons olive oil
1 large onion, sliced
1 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup (about 6 ounces) halved pitted dried plums
1/2 cup balsamic vinegar
3 tablespoons granulated sugar
1/2 teaspoon crushed red pepper
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
Combine flour, salt and pepper. Lightly coat chicken with flour mixture. In large skillet or Dutch oven, heat oil over medium-high heat. Brown chicken on all sides, about 10 minutes. Remove chicken. Add onion; cook and stir 3 to 4 minutes or until soft but not browned.
Add celery and garlic; cook and stir 1 minute. Add broth, dried plums, vinegar, sugar, red pepper, cinnamon and thyme; bring to a boil. Return chicken to pan; reduce heat to low. Cover; simmer about 1 hour or until chicken is tender.
Skim off fat, if necessary; remove and discard cinnamon stick. Remove chicken. Increase heat to medium-high; cook remaining sauce, uncovered, 3 to 5 minutes or until slightly thickened. Serve with chicken.
Recipe created by Todd English.
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