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Author Notes: I made this chicken dish for a dinner party where, due to a shopping mishap, I only had a partial chicken cut into pieces instead of a whole one that I’d intended to roast.
I had to think fast, so I started with a little butter and olive oil, then added salt and pepper on the skin side, with a sprinkling of cumin on the other side. White wine is always good and then I smeared some Dijon mustard on top.
Then I saw this box of dried fruit on the counter to the left of my stove. I thought, what the heck, let’s try this! I topped each chicken piece with slices of fruit – apricots, apples, peaches, pears and prunes, and then threw the whole thing in the oven for about 17 minutes and voila, it was divine! And the oven was hot – 450 degrees for that roast chicken that wasn’t to be – so the fruit got golden and beautiful and dinner was saved. —MaryFrancesCooks
Whole organic chicken, backbone removed, cut into 8 pieces, extra skin and fat trimmed
tablespoon Olive oil
tablespoon Unsalted butter
Pepper, fresh ground
teaspoons Ground cumin
cup Dry white wine
slices of mixed dried fruit – apricots, peaches, pears, apples and prunes
tablespoons Chopped Italian parsley for garnish
teaspoons Dijon mustard
- Preheat oven to 450ºF.
- Prepare chicken if your butcher hasn’t pre-cut it. Wash and dry the chicken pieces and trim off all fat and extra skin. Salt and pepper the side with the skin.
- In a skillet, warm olive oil and butter on medium high heat. Swirl to combine, and when butter stops sizzling, place the chicken in the skillet, seasoned side down, to brown and crisp skin for 3 – 4 minutes. While that side is browning, season the top side with salt, pepper and cumin.
- After the first side is nicely browned, turn chicken pieces over and brown the other side for 2 minutes. Add white wine and spread mustard on top of each piece.
- Place 2 pieces of dried fruit on top of each lightly mustard-coated piece. Put 2 – 3 pieces of fruit on each of the breasts, depending on the size of the fruit. You want to essentially cover the top of the chicken.
- Place the skillet in the oven and roast for 15 – 18 minutes. Check doneness with a thermometer; it should read 160 to 165 degrees.
- Remove chicken pieces to a platter, keeping the fruit on top. Pour any juices left in the skillet on top of the chicken.
- Let rest for 10 minutes, sprinkle chopped parsley on top, and serve with love.