Mom'S Baked Chicken And Prunes
Mom's Baked Chicken and Prunes offers a comforting blend of tender chicken, sweet prunes, and aromatic herbs, roasted to perfection. The dish features a delightful combination of savory, sweet, and tangy flavors, making it ideal for family dinners or special occasions that require hearty, flavorful fare.
Ingredients
- 2 (3 lb.) broiler-fryers, cut up ⓘ
- 3 medium carrots, cut into bite-sized chunks ⓘ
- 1 (12 oz.) pkg. pitted prunes ⓘ
- 1/3 cup packed brown sugar ⓘ
- 1/4 cup lemon juice ⓘ
- 1/4 cup white wine vinegar ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons all-purpose flour ⓘ
- 1 1/2 teaspoons dried oregano leaves
- 1/2 teaspoon pepper ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix brown sugar, lemon juice, white wine vinegar, salt, flour, oregano, and pepper until blended.
- Arrange chicken pieces, skin side up, in a large open roasting pan.
- Place carrots and prunes around the chicken.
- Pour the prepared sauce over the chicken and vegetables.
- Bake for 50 to 60 minutes, basting frequently with pan juices, until the chicken is fork-tender.
- Arrange chicken, carrots, and prunes on a large platter or in a bowl.
- Skim fat from the pan juices and pour over the chicken mixture.
- Serve warm or cover and refrigerate to reheat later.
Tips & Substitutions
For extra flavor, consider marinating the chicken in the sauce for a few hours before baking. If you don’t have prunes, dried apricots or figs can be a great substitute. Adjust the sweetness by adding more or less brown sugar based on your preference. Ensure even cooking by cutting the chicken into uniform sizes.
Serving Suggestions
Serve the baked chicken with a side of Lemon Rice for a refreshing contrast. A green salad, like Sandy'S Spinach Salad, or steamed vegetables would complement the dish well. For a heartier meal, consider serving with crusty Wheat Rolls to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through. This method helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Baked Chicken And Prunes contains roughly 1076 calories, with 32g protein, 228g carbohydrates, and 5g fat. It is an excellent source of iron (143% of the Daily Value), dietary fiber (87% of the Daily Value), and protein (64% of the Daily Value). It also contributes 24g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken parts instead of cut-up fryers?
Absolutely! Bone-in chicken pieces will work wonderfully in this recipe. Just ensure they are similar in size for even cooking. Adjust the baking time as needed, checking for doneness with a meat thermometer.
What can I substitute for white wine vinegar?
If you don’t have white wine vinegar, apple cider vinegar or lemon juice can be used as alternatives. Both will provide a pleasant acidity to balance the sweetness of the brown sugar.
Is this dish suitable for freezing?
Yes, this dish can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).