My favorite way to prepare chicken is bathed in a rich, sweet and savory sauce. This Chicken with Prunes in Apple Butter Wine Sauce is slow cooked in a velvety sauce over a low flame, the chicken comes out scrumptious. A perfect entree to serve for Rosh Hashana.
Chicken with Prunes in Apple Butter Wine Sauce
Servings
8 Servings
Ingredients
- 5 tablespoons olive oil
- 1 onion
- 8-12 skinless chicken legs
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups red wine
- 1 cup apple butter
- 1/2 cup honey
- 12 pitted prunes
- parsley for garnish
Instructions
- Using a wide pan with a lid, heat the olive oil on medium heat. Once it’s hot, add the onion and cook for 1-2 minutes before adding the chicken legs. Season the chicken with salt, garlic powder and black pepper and cook for 2-3 minutes on each side until the legs are golden brown. Carefully transfer the chicken to a plate, don’t worry if you scooped out some onion slices.
- Deglaze the pan by pouring in the wine and scraping the bottom with a wooden spoon. Stir in the apple butter and honey. Bring the sauce to a boil and let the flavors develop, for about 10 minutes, stirring frequently.
- Transfer the chicken legs back to the pan and baste each leg with the mixture. Add the prunes and let cook for another 3-4 minutes. Cover and reduce the heat to low for another 40-50 minutes, letting the sauce become rich and thick. You can add up to 1/4 cup of water if you prefer a thinner consistency. Transfer to a serving platter and serve hot, garnished with chopped parsley.
I haven’t tried it but it would work really well. Come back and let us know how it turned out.
Wow this looks great! Have you tried it with any type of beef? I’m thinking I might try this with beef cubes? Like the cholent meat..
It might be a slightly different texture but it should work.
i found apple spread, just has apples in it, is that the same as apple butter?
I totally understand, that definitely could get frustrating. Apple butter is very simply apples that are cooked fully and then puréed. You can place some apples in the slow cooker, add a tablespoon of maple syrup and let it cook for 6-8 hours, then purée into a mixture.
Or you can use a different fruit preserve. I recommend apricot.
Best,
Sina
Yes, you can use any other chicken part, though the breast might come out a little more dry.
In the crockpot, the sauce won’t thicken and become as velvety but it will still be delicious. I would just halve the amount of wine, Since the slow cooker retains more moisture.
We do have a list of recipes tagged for use in Israel, have you seen this – http://www.joyofkosher.com/specialty/israeli-friendly-recipes/ (It is not complete yet, but we are working on it)
Oh no, thanks for letting us know, we will remove it.
How can one make their own apple butter? Id really love recipes that have all ingredients available in Israel, or a substitute in parenthesis. SO many of us live in Israel, would really be a great service for us!
Can this recipe be made in a crock pot? Can other chicken parts be used?
That could definitely be frustrating. You can make your own apple butter or substitute with a fruit preserve.
Chag Sameach!
You can use any fruit preserves. I would recommend apricot preserves.
I used a dry red wine, but I think it can work with a semi sweet one as well.
Hi,
Yes it can be baked at 350F for about 2 hours, uncovering for the last 30 minutes. The sauce won’t come out as rich though, since the moisture doesn’t evaporate like when cooking it on the stovetop.
Love some of your recipes but often there are ingredients which are unavailable here. The Manischewitz apple butter is one of the things that is not in the deli or shops here.
We do not get apple butter in Israel. What substitute can I use.
Do you use dry red wine or a semi-sweet?
can this be baked instead of frying