Aviva Goldfarb
Aviva Goldfarb
Image provided by Rachael Spiegel

Sweet Harvest
Baked Chicken

Prep (15 minutes) + Cook (75 minutes)
6 servings

This delectable chicken, from Aviva Goldfarb's new book, SOS! The Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families (St. Martin's Press, April, 2010) is perfect for a family dinner or for company. Serve it with steamed broccoli with olive oil and grated Parmesan cheese, and with steamed brown or white rice.

Ingredients

1 whole chicken, cut up, or 8-12 chicken pieces (about 4 lbs. total)
2 carrots, thinly sliced
1/2 yellow onion, sliced
1/2 cup dried apricots
1/3 cup pitted prunes
1/4 cup canola or vegetable oil
1/2 cup honey
1/2 cup reduced-sodium chicken or vegetable broth
1/4 cup white wine (or use additional chicken broth)
2 tsp. dried tarragon

Method

  • Preheat the oven to 400°F. Put the chicken, carrots, onions, prunes, and apricots in a large roasting or baking pan.
  • In a large measuring cup or bowl, combine the oil, honey, broth and wine. Pour the sauce over the chicken, and top it with the tarragon.
  • Bake the chicken for 30 minutes, then reduce the heat to 350°F and bake it for 45 more minutes or until the chicken thighs are fully cooked. (Meanwhile, prepare the rice and broccoli, if you are serving them.) For browner chicken, put the pan under the broiler, about 5 inches from the heat source, for the final 5 minutes of cooking. Serve it immediately or refrigerate it for up to 2 days or freeze it for up to 3 months.

Slow Cooker Directions

Add all the ingredients to the slow cooker and cook on High for 4 hours or Low for 6-8 hours.

Tip

If you have leftover chicken, you can cut it up over greens for an easy lunch or dinner salad tomorrow. Add crumbled cheese, diced orange and walnuts for a satisfying meal.

Nutritional Information per serving (% based upon daily values)

Calories 430, Total Fat 18g, 28%, Saturated Fat 3.5g, 18%, Cholesterol 115mg, 38%, Sodium 170mg, 7%, Total Carbohydrate 40g, 13%, Dietary Fiber 2g, 8%, Sugar 34g, Protein 30g

Side Dish Suggestion

  • Prepare 1-2 cups quick-cooking brown or regular white rice according to the package directions.
  • To make steamed broccoli with olive oil and Parmesan cheese, steam 1 lb. broccoli, cut into spears, until tender, about 7-10 minutes. Drain the broccoli and toss it immediately with 1 Tbsp. olive oil and 1-2 Tbsp. grated Parmesan cheese.
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