Roasted Chicken with Dried Cherries

A hearty dish with a sweet finish.

A hearty dish with a sweet finish.

Prep time:15 minutes | Cook time: 1 hour

Total time: 1 hour, 15 minutes | Servings: 6

1 tsp. Ground Black Pepper, plus additional to taste

1/2 tsp. Salt, plus additional to taste

1 tsp. Italian Seasoning

2 garlic cloves, minced

2 Tbsp Extra Virgin Olive Oil

3 lbs. Fresh Chicken Thighs

2 cups Chicken Broth

1 cup Dried Apricots

1 cup Pitted Prunes

1 cup Cherry Stop Dried Cherries

1 Tbsp Unsalted Butter

3 Tbsp. All Purpose Flour

2 cups Chardonnay

 

1 Preheat oven to 425°.

2. In a small bowl, combine black pepper, salt, Italian seasoning, garlic and olive oil.

Apply spice mixture to chicken.

3. Place chicken in roasting pan with chicken broth, apricots, prunes and cherries.

Roast in oven for 45 minutes until internal temperature of chicken reaches 165°.

Strain chicken broth, reserve.

4. In a medium saucepan, sauté butter for 30 seconds, whisk in flour and cook for 2

minutes, whisking occasionally.

5. Pour wine into pan and scrape bottom of pan. Bring to a boil and reduce liquid by

half Add reserved broth, bring to a simmer and cook for 10 minutes. Season to taste

with pepper and salt

6. Arrange chicken on a platter with dried fruit, serve sauce on side.