First of all, let's just quit kidding ourselves. "Dried Plums" are nothing more than PRUNES. And the word "prune" is not exactly...sexy, is it? I mean, would you really want to make a dish called "Chicken with Prunes"? I doubt it. Prunes make me think of nursing homes. Prunes make you regular. When you sit in the bathtub too long you get pruney. These are not exactly pleasant images. And yet, I really like prunes. Sorry. Dried plums. They're sweet, they're sort of sticky and I really love the texture - kind of like a really big, plump raisin. If you haven't ever cooked with them, do give it a try.
This recipe is adapted from one I found on the website for a local healthfood market called Erewhon and despite the fact that one might consider it to be healthy, it's also extrordinarily delicious.
INGREDIENTS
2 tablespoons olive oil
4 boneless skinless chicken breast halves (I used only two)
salt and pepper to taste
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup coarsely chopped dried plums
1/3 cup Balsamic Vinegar
1 teaspoon fresh Thyme leaves, minced
METHOD
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper. Place chicken in skillet; cook for 5 minutes minutes or until browned. Place skillet in the oven and cook the chicken for 10 to 12 more minutes until no longer pink and the juices run clear when pricked with the tip of a knife. Transfer to serving platter and cover with foil to keep warm.
Return the skillet to the stove top and turn the heat on to medium. Add shallots and garlic to same skillet; cook and stir 3-5 minutes or until softened. Stir in broth, dried plums, vinegar, Thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper and any juices that have accumulated from the chicken; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Return the chicken to the pan and turn to coat with the sauce.
The balsamic vinegar, dried plums, and chicken stock cook down to create a fantasic syrupy sauce. Tangy, garlicky, and sweet, yet at the same time woodsy thanks to the fresh thyme, it's almost like a thick, dark bar-b-que sauce. It's great with the chicken but I'm sure it would be delicious with pork chops as well. I'm sure you could also substitute rosemary for the thyme, with pleasing results. It's a very easy, quick meal, perfect for a weeknight. I threw it together in between gathering my clothes and going to the laundromat and as such I did not make any side dishes to go along with it. Although I think that when I make it again I would serve it with something like mashed sweet potatoes or maybe a corn pudding and some steamed green beans or grilled asparagus.
Serves four
How do you think other dried fruit would work in this? For some reason, I am picturing some golden raisens and/or cranberries.
Posted by: Dabney | March 29, 2006 at 10:46 AM
i really love prunes too. :) this looks insanely delicious.
Posted by: liz e. | March 29, 2006 at 12:18 PM
This looks amazing. I'd like it with a rice dish to soak up the sauce.
Posted by: AnnieKNodes | March 29, 2006 at 01:50 PM
If I hadn't been completely out of clean clothes and desperately had to do my laundry, I would have made rice to go with this. I think that's a great idea.
I like the idea of cooking with dried fruits and think that maybe raisins and/or cranberries would be very nice. There is a recipe on this blog for a chicken tagine that uses dried plums as well as golden raisins.
I wonder if the balsamic vinegar would work with dried apricots. It would still have that sweet/tart thing going on.
Posted by: Grant | March 29, 2006 at 02:12 PM
Hi,
I just discovered your blog and I really love your writing and photography. I can't wait to try some of the soups you've made. Anyway, from a fellow LA blogger- thanks for a great blog!
Posted by: tokyoastrogirl | March 29, 2006 at 03:40 PM
I just looked at the Tangine recipe, and that looks really good, too. I am going to try one of these this weekend. The apricots sound good, too.
Posted by: Dabney | March 30, 2006 at 02:04 PM
i love prunes, too! especially in a dish like this .... sounds fabulous.
Posted by: Rorie | March 31, 2006 at 02:31 PM
Grant - I just wanted you to know that I finally cooked this tonight. I used craisins, golden raisins, and dried plums. I ended up using a whole cup of fruit, and it was awesome. Thanks so much for the recipie.
Posted by: Dabney | April 09, 2006 at 08:17 PM
tokyoastrogirl - Thank you so much. I'm very flattered that you like my blog. I'd definately be interested to hear what you think of the recipes.
Dabney - The addition of the craisins and golden raisins sounds really good. I'm going to have to give it a try.
Rorie - Yes, there is something sort of unexpected when you cook with them. I sort of love it.
Posted by: Grant | April 10, 2006 at 10:29 AM
Hey Grant--one question: when you say to cook chicken for five minutes until browned, do you mean five minutes on each side or total? (I know this is basic, but I am irrationally terrified of chicken and never cook it. Your recipe is inspiring me!) Oh, and if if you don't have a skillet, could you just sautee the chicken in the pan and leave it at that?
Posted by: sarahB | April 18, 2006 at 12:47 PM
sarahB - I'm sorry I wasn't more specific. Yes it's 5 minutes per side. You're really just looking for nice golden color. It will continue to cook in the oven. It doesn't really matter what kind of pan you use, just so long as the handle is ok to place in the oven. If not, you could go ahead and brown the chicken and then just place it on a cooking sheet with sides and put it in the oven. You want it to have sides because some juice may run out. If you use this method, be sure to add the juices back to the when you add broth, dried plumbs and vinegar.
If this sounds overly complicated, then I appologize. You really don't have to use the oven, rather you can just cook the chicken the whole way on top of the stove. I just find that doing it all on top, tends to result in dried over-cooked chicken breast. Placing it in the oven is a pretty surefire way to make sure it's completely cooked through and still remains juicy. Of course the good thing about this recipe is, even if it gets a little dry, you still have the sauce to keep things moist.
Does that help?
Posted by: Grant | April 18, 2006 at 01:53 PM
It does. Thank you! I'm going to try it this weekend--how exciting.
Posted by: sarahB | April 20, 2006 at 09:59 AM
Hi, I made this recipe and wasn't thrilled. It was ok, but I won't be in a hurry to make it again and wouldn't make it for company. Bummer because I like prunes and it sounded good!
Grant, I do enjoy your site though and hope to have time to try many more of your recipes. Lovely photos.
Posted by: Anna | January 24, 2007 at 08:25 PM