Chicken Thighs with Red Wine, Prunes, and Garlic

Wiley from Meadowlark Restaurant

8 fresh pitted prunes, or more to taste
2 DLM Whole Cloves
1/2 DLM Cinnamon Stick, crushed with pestle
1 rosemary sprig, crushed with pestle
8 bone-in, skin-on DLM Chicken Thighs
1/2 cup chicken stock
3/4 cup dry red wine
1/2 orange, juiced
Salt and pepper

Scatter the prunes, garlic cloves, cloves, cinnamon stick, and rosemary sprig in the bottom of the pan. Arrange the chicken thighs on top, skin-side up. Mix the stock, wine, and orange juice together. Pour over the chicken. Salt and pepper chicken skin well. Cover with foil. Roast for two hours. Let rest in the juices. Remove chicken to a platter or individual plates. Gently pick out prunes and garlic cloves and serve one of each per piece of chicken. Strain juice and ladle the fat off . Check for seasoning, adjusting with salt and pepper if necessary. Serve chicken, prunes, roasted garlic, and juices with mashed or boiled potatoes and add steamed kale, green beans, turnips, or any vegetable you like!

Makes 8 servings
Prep Time: 1520 Minutes
Cook Time: 2 Hours

Per serving: 275 calories; 19g total fat; 5g saturated fat; 72mg cholesterol; 29mg sodium; 8g total carbohydrates; 1g dietary fiber; 14g protein;

Allergy Warning: Contains MilkContains EggsContains Wheat

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