BRAISED CHICKEN WITH PRUNES

Braised Chicken with Prunes image

Number Of Ingredients 17

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2 tablespoons olive oil or vegetable oil
8 boneless chicken breasts with skin on
1 medium white onion, thinly sliced
4 cloves garlic (large), very thinly sliced
2 large carrots, peeled and cut into 1/2-inch rounds
1 teaspoon salt, or to taste
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/2 teaspoon ground allspice
3/4 cup canned fat-free reduced-sodium chicken broth
1/4 cup dry white wine
2 teaspoons cider vinegar
3 medium zucchini, cut into 1/2-inch rounds
12 dried pitted prunes
1/8 teaspoon freshly ground pepper, or to taste
4 jarred pickled jalapeño peppers (en escabeche), seeded and sliced

Steps:

1. Preheat oven to 350°. In a large, flameproof casserole dish, heat the oil over medium heat. Add the chicken and cook about 3 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate. 2. In the same skillet, cook the onion, garlic, carrots, salt, oregano, thyme, cinnamon, and allspice, stirring, for 2 minutes. Add the chicken broth, wine, and vinegar. Bring to a boil, cover, reduce heat to medium-low and cook until the carrots are crisp-tender, about 10 minutes. Add the zucchini, prunes, and reserved chicken. 3. Cover the casserole dish, then bake 25 to 30 minutes or until the vegetables are tender. Stir in the pepper, then adjust seasoning. Serve hot, garnished with strips of pickled jalapeños.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves