Roasted Chicken with Dried Fruit

A hearty dish with a sweet finish!

Directions:

  1. Preheat oven to 425°.
  2. In a small bowl, combine black pepper, salt, Italian seasoning, garlic and olive oil. Apply spice mixture to chicken.
  3. Place chicken in roasting pan with chicken broth, apricots, prunes and cherries.  Roast in oven for 45 minutes until internal temperature of chicken reaches 165°.  Strain chicken broth, reserve.
  4. In a medium saucepan, sauté butter for 30 seconds, whisk in flour and cook for 2 minutes, whisking occasionally.
  5. Pour wine into pan and scrape bottom of pan. Bring to a boil and reduce liquid by half. Add reserved broth, bring to a simmer and cook for 10 minutes. Season to taste with pepper and salt.
  6. Arrange chicken on a platter with dried fruit, serve sauce on side.

Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen

Ingredients:

1 teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste

½ teaspoon Stonemill Essentials Iodized Salt, plus additional to taste

1 teaspoon Stonemill Essentials Italian Seasoning

2 garlic cloves, minced

2 tablespoons Carlini Extra Virgin Olive Oil

3 pounds Kirkwood Fresh Chicken Thighs

2 cups Chef's Cupboard Chicken Broth

1 cup Southern Grove Dried Apricots

1 cup Southern Grove Pitted Prunes

1 cup Southern Grove Dried Cherries

1 tablespoon Countryside Creamery Unsalted Butter

3 tablespoons Baker's Corner All Purpose Flour

2 cups Lil' Koala Chardonnay


Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour, 15 minutes


Servings:
6