Chicken with Prunes and Oregano with Baby Zucchini Sauté
A simple delicious dinner that is gorgeous to present for a Shabbat or holiday meal.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
Chicken with Prunes and Oregano
- 4 chicken legs with thighs attached, about 3 pounds
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- ¼ cup finely chopped shallots or red onion
- 3 garlic cloves, minced
- ¼ cup red wine
- ½ cup pitted prunes
- ¼ cup capers, drained
- 1 bay leaf
- 1 tablespoons dried oregano
- ¼ cup silan or honey
- ½ cup chicken broth
Baby Zucchini Sauté
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced
- 12 baby zucchini, halved lengthwise
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Preparation
Preheat oven to 350℉.
Chicken with Prunes and Oregano
- Season chicken legs with salt and pepper.
- Heat evoo over high heat in an ovenproof saute pan or Dutch oven large enough to hold all of the ingredients. Brown chicken legs about 10 minutes, and transfer to a bowl. Add shallots and garlic to evoo and cook for 2 minutes. Add red wine and continue cooking for 1 minute more. Add prunes, capers, bay leaf, and oregano; mix well. Cook for 2 minutes. Return chicken to pan and drizzle silan on top.
- Pour chicken broth in the bottom of the pan. Bake, uncovered, for 20 minutes, or until the juices run clear when chicken is pierced with a fork. Remove and discard bay leaf.
- Transfer chicken to a serving platter surrounded by prune mixture and Baby Zucchini Saute.
Baby Zucchini Sauté
- In a medium saute pan, heat evoo over medium heat; add shallots and cook for 1 minute.
- Add zucchini and cook for 3 to 4 minutes, shaking the pan occasionally. Season with salt and pepper.
Nutrition Information
- Serving Size: chicken and zucchini
- Calories: 543
- Carbohydrate Content: 36.8 g
- Cholesterol Content: 105 mg
- Fat Content: 30 g
- Protein Content: 32.5 g
- Sodium Content: 2199 mg
