I often use dried fruit in my savory sauces to create a luscious glaze and in this case, I used unsweetened prunes. They simmer together with the apples and apple cider in the oven and the combination achieves a fat-free richness that is finger-licking delicious! This simple dish is quick and easy and is an absolute delight! I like to serve it over quinoa, along with oven-roasted Simply Squash and Brussels sprouts.
Apple Cider Prune Chicken
- 2 Tbsp olive oil
- 2 free-range organic whole chicken breasts skin removed, halved
- ¼ cup whole wheat pastry flour or regular flour
- 4 cloves garlic thickly sliced
- 1 medium apple rinsed, not peeled, sliced
- 1 ½ cup 100% apple cider no added sugar
- 1/3 cup water
- ½ cup pitted prunes no added sugar
- 1/2 tsp salt
- fresh ground pepper to taste
- Preheat oven to 350º F.
- Rinse the chicken and pat dry. Sprinkle with a little salt and pepper.
- Place flour on a flat plate and dip each piece of chicken in the flour on both sides. Set aside. Discard extra flour.
- Drizzle the olive oil in a shallow baking pan that can also go on top of the stove over medium to high heat and briefly sauté the floured chicken breasts on both sides, long enough (3-4 minutes) to brown them slightly, but leaving them uncooked (the golden top will come later in the oven).
- Remove the slightly browned chicken from the pan and set aside on a plate.
- Sauté the sliced garlic and apples in the same pan for a couple minutes.
- Add the cider, water, prunes, salt and pepper to the pan and bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- Place the chicken back in the baking pan with the apple-prune-garlic mixture.
- Spoon some of the liquid over the chicken and place the baking pan in the preheated oven for 15 minutes, uncovered.
- Turn each piece once and bake for an additional 10 to 15 minutes until the chicken is tender and the sauce is thick and glistening.
- Crush the prunes and some of apples (leave some intact for garnish) in the pan, so they become part of the sauce. (Optional)