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Chicken with Prunes and Oregano with Baby Zucchini Sauté

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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

  1. Season chicken legs with salt and pepper.
  2. 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.
  3. 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.
  4. Transfer chicken to a serving platter surrounded by prune mixture and Baby Zucchini Saute.

Baby Zucchini Sauté

  1. In a medium saute pan, heat evoo over medium heat; add shallots and cook for 1 minute.
  2. 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