Baked Chicken and Prunes

Course : Chicken
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 pounds broiler-fryers -- cut up
3 medium carrots -- bite size pieces
12 ounces pitted prunes
1/3 cup brown sugar -- packed
1/4 cup white wine vinegar
2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons all-purpose flour
1 1/2 teaspoons dried oregano
1/2 teaspoon pepper

Preparation / Directions:

About 1 1/2 hours before serving: 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. 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. Arrange chicken, carrots and prunes on large platter or in bowl. Skim fat from juices in roasting pan; pour pan juices over chicken mixture.


Nutritional Information:

40 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 10g Carbohydrate; 0mg Cholesterol; 545mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes