Chicken with Prunes and Bacon
Need a gluten free and dairy free main course? Chicken with Prunes and Bacon could be an awesome recipe to try. For $2.34 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 34g of protein, 28g of fat, and a total of 561 calories. This recipe serves 4. 20 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from My Colombian Recipes requires olive oil, honey, onion, and prunes. With a spoonacular score of 59%, this dish is pretty good. Chicken-Bacon Rolls stuffed with Prunes (Envueltos de Pollo, Tocineta y Ciruela), Chicken with Prunes and Oregano, and Chicken with Prunes and Oregano are very similar to this recipe.
Servings: 4
Ingredients:
5 bacon slices, cut into small pieces
1 bay leaf
8 chicken drumsticks, bone in and skin on
1 1/2 cups chicken stock
1/2 teaspoon fresh thyme
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1 tablespoon honey
1/2 tablespoon olive oil
1/2 cup onion, finely chopped
Zest of 1/2 orange
1 cup prunes
1/2 cup red wine
Salt and pepper
Equipment:
dutch oven
pot
wooden spoon
Cooking instruction summary:
In a large pot or dutch oven heat the olive oil, add the bacon and cook for about 3 to 5 minutes or until crispy. Remove and set aside.Rub the chicken with salt and pepper and to the pot. Saute for about 3 minutes on each side or until brown. Remove from the pot and set aside with the bacon.Add the onions to the pot and cook for about 5 minutes or until translucent, add more olive oil if necessary. Add the garlic and cook for 1 minute more. Add the red wine and with a wooden spoon scrape the bottom of the pot.Add the chicken, bacon and remaining ingredients to the pot. Cook over medium- low heat for about 1 hour and 15 minutes or until the chicken is cooked and the sauce has thicken. Add more chicken stock if necessary. Serve warm over white rice.
Step by step:
1. In a large pot or dutch oven heat the olive oil, add the bacon and cook for about 3 to 5 minutes or until crispy.
2. Remove and set aside.Rub the chicken with salt and pepper and to the pot.
3. Saute for about 3 minutes on each side or until brown.
4. Remove from the pot and set aside with the bacon.
5. Add the onions to the pot and cook for about 5 minutes or until translucent, add more olive oil if necessary.
6. Add the garlic and cook for 1 minute more.
7. Add the red wine and with a wooden spoon scrape the bottom of the pot.
8. Add the chicken, bacon and remaining ingredients to the pot. Cook over medium- low heat for about 1 hour and 15 minutes or until the chicken is cooked and the sauce has thicken.
9. Add more chicken stock if necessary.
10. Serve warm over white rice.
Nutrition Information:
covered percent of daily need
