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Baked Chicken and Prunes

  • 8servings
  • 40calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 3 pound broiler-fryers -- cut up

  3. 3 medium carrots -- bite size pieces

  4. 12 ounces pitted prunes

  5. 1/3 cup brown sugar -- packed

  6. 1/4 cup white wine vinegar

  7. 2 tablespoons lemon juice

  8. 2 teaspoons salt

  9. 2 teaspoons all-purpose flour

  10. 1 1/2 teaspoons dried oregano

  11. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. About 1 1/2 hours before serving:

  2. Preheat oven to 400F degrees. In large roasting pan (17" by 11 1/2"), arrange chicken pieces, skin-side up; place carrots and prunes around chicken.

  3. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50 to 60 minutes, basting chicken frequently with liquid in pan, until chicken is fork-tender and juices run clear when chicken is pierced with a knife.

  4. Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.

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