| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
|
Whole chicken breast; split |
| 1/2 |
ts |
Dried thyme leaves |
| 2 |
|
Carrots; cut into 1/4-inch |
|
|
; slices |
| 1 |
|
Onion; cut into 1/2-inch |
|
|
; wedges |
|
|
Three; (1/4-inch-thick) |
|
|
; lemon slices |
| 6 |
|
Pitted prunes |
| 2/3 |
c |
Low-salt chicken broth |
| 2 |
tb |
Dry white wine |
| 1 1/2 |
ts |
All-purpose flour |
| 1 |
ts |
Minced fresh parsley leaves |
|
|
Garnish: parsley sprigs |
INSTRUCTIONS
Put butter in small flameproof roasting pan and put pan in oven. Preheat
oven to 450F.
Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put
chicken, skin sides down, in hot butter and arrange carrots, onion, and
lemon around chicken. Season vegetables with salt.
Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3
prunes under each half. Roast chicken and vegetables, stirring vegetables
once halfway through cooking time, 15 minutes more, or until chicken is
cooked through and vegetables are tender. Remove pan from oven and with
slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
In measuring cup or small bowl stir together broth, wine, flour, and
parsley. Add mixture to pan and broil over high heat, stirring and scraping
up browned bits, 1 minute, or until thickened slightly.
Pour sauce over chicken and vegetables and garnish with parsley sprigs.
Serves 2.
Gourmet December 1994
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