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:

Quickview
560k Calories
33g Protein
28g Total Fat
39g Carbs
12% Health Score
Limit These
Calories
560k
28%

Fat
28g
43%

  Saturated Fat
7g
50%

Carbohydrates
39g
13%

  Sugar
23g
26%

Cholesterol
160mg
53%

Sodium
665mg
29%

Alcohol
3g
18%

Get Enough Of These
Protein
33g
67%

Vitamin B3
10mg
54%

Selenium
37µg
53%

Vitamin B6
0.78mg
39%

Phosphorus
360mg
36%

Vitamin K
31µg
30%

Vitamin B2
0.45mg
27%

Potassium
884mg
25%

Zinc
3mg
24%

Vitamin B5
1mg
20%

Vitamin B1
0.27mg
18%

Vitamin B12
0.97µg
16%

Magnesium
61mg
15%

Manganese
0.3mg
15%

Copper
0.29mg
15%

Fiber
3g
15%

Iron
1mg
11%

Vitamin A
438IU
9%

Vitamin E
0.88mg
6%

Calcium
52mg
5%

Vitamin C
3mg
4%

Folate
15µg
4%

Vitamin D
0.26µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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