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Chicken in Plum Sauce

 Chicken in Plum Sauce
The secret is in the sauce in this delicious main dish. Honey, plums and garlic combine to make a sauce that adds mouthwatering flavor to tender, juicy chicken.—Patricia Collins, Imbler, Oregon
4-6 ServingsPrep: 30 min. Bake: 45 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons canola oil
  • 2 cans (16-1/2 ounces each) whole plums, pitted
  • 1/2 cup honey
  • 1 tablespoon white vinegar
  • 1 to 2 garlic cloves, minced

Directions

  • Coat chicken pieces with flour; brown in oil in a large skillet over
  • medium heat. Transfer to a greased 13-in. x 9-in. baking pan.
  • Drain plums, reserving syrup; remove pits and coarsely chop plums in
  • a food processor. Pour into a measuring cup; add enough syrup to
  • equal 2 cups. Place in a saucepan. Add honey, vinegar and garlic;
  • bring to a boil. Cook and stir for 2 minutes. Pour over chicken.
  • Bake, uncovered, at 350° for 45 minutes or until chicken juices
  • run clear. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 536 calories, 23 g fat (5 g saturated fat), 102 mg cholesterol, 90 mg sodium, 47 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

2 of 2

Chicken in Plum Sauce (continued)

Wine (continued)
Chardonnay or Viognier.