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Chicken Drumsticks and Thighs with Prunes and Onions

Chicken Drumsticks and Thighs with Prunes and Onions Recipe
Prep/Cook Time: 50 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 package
1 bag frozen pearl onions, thawed
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
1/2 cup Marsala wine
1 cup chicken broth
1 orange, peeled and juiced
3/4 cup pitted prunes
2 bay leaves


  1. In a large sautÚ pan, melt butter with the olive oil over medium high heat.  Sprinkle all sides of chicken pieces with salt and pepper.  Add to pan, skin side down, and sautÚ until well browned, about 5-6 minutes per side.  Remove chicken pieces to a plate and reserve.
  2. Return pan and heat over medium flame.  Add onions and sautÚ, tossing occasionally, until well browned, about 5-6 minutes.
  3. Add Marsala wine, stock, and orange juice to pan, bring to a boil and reduce liquid by half.  Add prunes, bay leaves, and orange peel to pan.  Return chicken and any accumulated juices.  Cover and reduce heat.
  4. Cook chicken for about 30 minutes or until an instant read thermometer registers 170║ F.
  5. Remove bay and orange peel for service.  Serve chicken pieces with pan juices, prunes and onions spooned over.  May be served with brown rice tossed with toasted slivered almonds if desired.

Note

Recipe Courtesy of National Chicken Council



Beth - Atlanta, GA 4/9/2011 9:10:45 PM
This was delicious! I didn't have pearl onions so I just used chopped, frozen onions and I used a half cup of orange juice instead of an orange. It's definitely a keeper.

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