Fruity Chicken in Cran-apple Sauce
Infused with fruity goodness in every bite, this succulent chicken is worthy of a special occasion! Even the onions on the bottom taste amazing! It presents elegantly over rice, quinoa, or bulgur.
- 6 chicken bottoms, cut up
- 1 large onion, sliced
- 3⁄4 cup dry rose wine
- 12 prunes
- 10 dried apricots
- 4 pieces dried mango
- salt and pepper, to taste
- 1 heaping Tbsp onion soup mix
- garlic powder, to taste
- 2 Tbsp cranberry concentrate
- 2 Tbsp apple juice concentrate
- 2 Tbsp honey
- ⅔ cup apple juice
Preheat oven to 350°F (175°C). Line a roasting pan with parchment paper. Clean chicken pieces and pat dry. Lay onion slices on the bottom of the roasting pan and place chicken pieces on top. Pour rose wine into a bowl. Add prunes, apricots, and mango and let macerate for a few minutes (up to an hour). Set aside. Sprinkle chicken with salt, pepper, onion soup mix, and garlic powder.
Combine cranberry and apple concentrates with the honey in a small bowl. Carefully spoon the mixture over each piece of chicken, rubbing it in. Pour the dried fruit around the chicken pieces. Cover the pan well and place in the oven. Bake for 1½ hours. Reduce oven heat to 325°F (160°C). Uncover chicken. Turn chicken pieces over so the skin side is down. Return to oven for 10–15 minutes. Turn chicken skin side up. Pour apple juice all over chicken pieces. Return to oven for 15 more minutes. Baste 1–2 times while roasting.
NOTE: If you don’t have cranberry concentrate or apple juice concentrate, substitute with 3–4 Tbsp good-quality cranberry juice, 3–4 Tbsp good-quality apple juice, and just 1 Tbsp honey. The taste will be similar, but not exactly the same.
(Originally featured in Family Table, Issue 679)
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