Traditional recipes

Skillet Roast of Chicken with Onion, Sugar Plum, and Rosemary Sauce

Skillet Roast of Chicken with Onion, Sugar Plum, and Rosemary Sauce

This skillet-roasted chicken is a great way to revamp the traditional chicken dinner. With a rich sauce of onion, sugar plum, and rosemary, this dish is ripe with herbaceous sweetness to savor.

Ingredients

  • 2 Tablespoons canola oil
  • 2 1/2 small red onions, halved lengthwise
  • 12 prunes, halved and pitted
  • 1 1/2 Tablespoon light brown sugar
  • 1/2 Teaspoon chopped rosemary
  • 1 1/2 Cup chicken stock
  • 1/2 Cup Veal demi-glace
  • 1 Tablespoon butter
  • Juice of 1/2 lemon
  • Salt
  • Freshly ground black pepper
  • 4 Roasted half chickens

Servings10

Calories Per Serving896

Folate equivalent (total)29µg7%

Riboflavin (B2)0.5mg29.5%


Creamy Artichoke Pasta with Chicken

It’s 1963 and “today I met the boy I’m going to marry” (as the song goes). Lots of sporting events, I attended, just to see the boy I was going to marry play football, baseball, basketball and track. High school went by so fast, where did that time go.

1969 — married and on our way to Panama City Beach for our honeymoon. Why are we the only car going South — oh, hurricane Camille coming and we had no idea what was going on with the evacuation. The hurricane missed our beach. My first glass of burgundy had me thinking I was not going to be a wine drinker (that changed). First helicopter ride (my last), back to college for hub and we spent a year and a half in Rolla.

1971-1976 — Our first move to Louisville, KY. First son born 1973, then second son 1976. Fond memories of Louisville and derby’s, friends and baby boys.

1980 — our daughter was born in Ft. Madison, IA

FAST FORWARD to 2016 — After a move from Iowa, to Chicago to Kansas City then our final move to Texas we are five grandsons richer with our daughter expecting again this February.

Dear Diary, It’s me again — we were in Austin this weekend babysitting our youngest grandson, Thomas, since he was out of school for the week. One day his mom brought home cupcakes with hidden frosting in the middle telling the sex of the baby. Was it a girl or a boy? Dad took the first bite and bit into a blue filled cupcake — IT’S A BOY.

Our 6th grandson on the way in February another cute little guy to add to our lineup of sweet smiles.

So, on the last day there I had this pasta dish made when they came home from work. It’s beautiful to look at, tasty and enough that I’m sure they had leftovers for work or dinner. I found this pasta at Trader Joe’s so if you don’t have a TJ nearby, use any colored pasta for the recipe.

This is such an easy dish to throw together, especially if you buy grilled chicken in your freezer section of grocery.

Put the butter and oil in skillet, when heated, add the shallots and garlic and stir for 3-4 minutes.

Have your other ingredients ready because it doesn’t take any time to throw this together. Thanks Thomas for loaning me one of your little plates.

Add the cooked chicken to the skillet with the garlic and shallots. Break the strips into smaller pieces.

Have your parmesan grated and ready to put in at the end of cooking everything.

Cook the pasta until just al dente. Save about 1 cup of the pasta water in case you need it to thin the sauce.

Add the cooked pasta, artichokes and roasted red peppers to the skillet.

Add in the parsley and then slowly stir in the cream. Stir until everything is coated. If needed add a little more cream or some of the reserved pasta water.


  • 2 to 2 1/2 pounds chicken thighs or leg quarters
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1 cup chopped onion
  • Optional: 8 ounces sliced mushrooms
  • 1 clove garlic (minced)
  • 1/2 cup chicken stock
  • 1 bay leaf
  • 1 (14.5 ounces) can tomatoes (diced)
  • 1/2 cup dry white wine or red

Season the chicken with kosher salt and freshly ground black pepper.

Place a Dutch oven or large saucepan over medium heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning frequently, until golden brown. Remove the chicken and pour off most of the oil.

Add the onion to the skillet and cook, stirring, for about 3 minutes. Add the mushrooms, if using, and continue cooking until the mushrooms are tender and onions are lightly browned. Add the garlic and cook for 1 minute longer.

Return the chicken pieces to the pan. Pour in the 1/2 cup chicken broth and bay leaf cover and simmer for 20 minutes.

Add the tomatoes and wine and simmer, uncovered, for 30 minutes longer, or until the chicken is tender and cooked through.

Serve this easy skillet chicken recipe with rice or noodles and a tossed salad, and be sure to offer crusty bread or rolls with this dish.

According to the USDA, chicken and other poultry must be cooked to a minimum temperature of 165 F. Check with an instant-read thermometer inserted into the thickest pieces of chicken, not touching bone.


Combine all of the ingredients in a medium size pot. Start out with the smaller (1/2 cup) amount of water. Bring the ingredients to a boil over high heat. Reduce the heat and simmer, stirring occasionally, for 20 minutes.

Add additional water only if the sauce starts to stick to the bottom of the pot. Dried plums that were dehydrated at home tend to be drier than their commercial cousins and may require the extra water.

Turn off the heat and let the ingredients cool for 10 minutes. Transfer them to a blender or food processor and puree the sauce until smooth. (Alternatively, leave the sauce in the pot and, after the cooling off period, puree it with an immersion blender.)

At this stage you have a choice: you can store the plum sauce in the refrigerator for up to three weeks, or you can process it in a boiling water bath so that you can store it in sealed jars at room temperature for a year or more.

To can the plum sauce, return it to the pot over medium heat and bring to a boil. Immediately turn off the heat and spoon the sauce into clean quarter or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Leave 1/2-inch of headspace between the surface of the food and the rims of the jars.

Press down on the center of the sauce with the back of a spoon to release any air bubbles. Wipe the rims of the jars clean with a moist paper or cloth towel (any sauce stuck there could prevent the lids from sealing.) Process the jars of plum sauce in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude.)

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


INSTRUCTIONS

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Rosemary Chicken, Sweet Potatoes & Plums

This dish is as tasty as it is colorful. Beautiful fall flavors come together with crispy, fragrant rosemary chicken legs on a bed of roasted sweet potato, plum, and red onion.

This recipe is so simple to throw together, it’s perfect for a last minute dinner or for entertaining. A complete no-brainer. Use 4 large chicken legs or 8 smaller ones to serve 4 people. Use a combination of different chicken parts if you prefer. You can easily double the recipe to feed a dinner party.

I wanted to create something beautiful with the last of this seasons plums. It was a journey because I had to make this rosemary chicken dish twice.

Unfortunately, I dropped the first attempt mid-recipe and broke my beautiful large white casserole dish in half in the process. I was sad about the dish. However, after a trip to the market to rebuy some of the ingredients and a few futile stops to replace the dish, I went rustic and used one of my seasoned and weathered pans to make the recipe in. This reminds me of how much I love sheet pan dinners.

I also love the look of the finished recipe in this pan and served it right out of the oven without fussing to arrange everything on a platter. Additionally, the onions balance out the sweet flavor of the sweet potatoes and sweet and sour plums. It all blended perfectly with the rosemary chicken.

So bye bye fresh plums and onto deeper fall flavors like pumpkin and quince. Stay tuned…


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HOW TO MAKE PLUM SAUCE

Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).

Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.

Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.

OPTIONAL CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.


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Egg rolls dipped in plum sauce are the best! Something about the combination of the sweet yet salty sauce with the cabbage, carrots, and shredded meat inside an egg roll is irresistibly perfect.

I dip the end of my egg roll in the sauce. After I have taken a bite and exposed the insides, I take a spoon and shove some plum sauce down inside. I take a knife and make slits along the top of the egg roll, and then I pour the sauce into the openings.

I make sure my egg roll is saturated with plum sauce. After you’ve tried the two together, you can’t eat a bite of egg roll without it. lighth0se33 10 hours ago

I prefer the taste of apricots to plums, so I took my friend’s plum sauce recipe and switched out the fruits. Instead of using fresh pulp, I use preserves and dried fruit, because I have trouble telling if an apricot is ripe or not.

I combine one-third cup of dried apricots with water, a half cup of apricot preserves, a tablespoon of dijon mustard, a tablespoon of soy sauce, and half a teaspoon of ginger. I put it in a pot over medium heat until it boils. Then, I turn it down to low and let it simmer. After about five minutes, it is ready. StarJo yesterday

I’m guessing that the type of plum sauce made with soy sauce is the salty kind. Soy sauce is jam packed with sodium, and just a tablespoon is enough to season a skillet full of food.

This is most likely the kind that the Chinese buffet in my town uses. It’s really good, but man, is it salty! I use it sparingly, because too much sodium speeds up my heart rate.

Sometimes, when no one is looking. I pour a bit of water into my plum sauce to dilute it. It still tastes great, just not as intense. orangey03 yesterday

I tend to prefer the sweet plum sauce with my Chinese food. This is because things like chicken, fish, and egg rolls are usually pretty salty in their own rite, so they don’t need any added saltiness.

I love the combination of sweet and salty. The sweet plum sauce is versatile. It tastes just as good poured over a sweet roll as it does when eaten with meat. I have even dipped fortune cookies in the sauce, because they don’t have much of a flavor of their own. myharley September 24, 2011

I have a wonderful plum sauce recipe that I always get compliments on when I serve it. It is a perfect combination of spicy and salty. This sauce tastes good with chicken, pork, and of course, egg rolls.

The blend of plums,ginger, soy sauce, teriyaki sauce, brown sugar and onion and lemon juice is what creates the tangy flavor that goes well with almost anything.

I prefer a homemade Asian plum sauce over the standard sweet and sour sauce any time I have the choice.

Once you taste some fresh plum sauce nothing else really compares. There are many times that I will order egg rolls to go from my favorite Chinese restaurant.

I like to eat these at home with my own plum sauce because it tastes so much better than what is available at the restaurant.

It takes a little bit of time to make a batch of plum sauce, but it will keep well in the refrigerator for several weeks.

You get spoiled with the taste of fresh plum sauce and want it every time you eat Asian food. serenesurface September 22, 2011

Most of the plum sauces I've seen are made from red plums. Can plum sauce be made with yellow plums too?

We have some yellow plums growing near our house and they'll be pretty ripe soon. Would it be crazy to make plum sauce out of them? ddljohn September 21, 2011

@drtroubles-- Yea, I've made it once. I just cooked them on the stove on low heat for about half an hour to forty-five minutes without adding extra water. If you can remove the pits and skins first, go for it. Otherwise you can always strain it later and that's what I did.

As for the flavor, I had some lemon juice (or you can use vinegar), sugar, salt, soy sauce and black pepper on hand. As the sauce simmered, I checked the flavor and added whatever I felt was needed. I think this is the best way to get the exact taste you're looking for. You can also use chili pepper and garlic if you want, I didn't use those.

I guess plum sauce is one of those rare foods that Asian and American cuisine have in common. I'm sure it's more common in Asia than in America though.

I grew up pretty familiar with plum sauce because it's made a lot in the South as we have a lot of wild plums growing there. My mom is really good at picking them every season and she always manages to do it when they are perfect- a little sweet and a little tart. Then she makes a sauce with them by pitting and simmering them on the stove. We usually have it on top of meat- beef, duck, or chicken.

I'm away from home and I've picked up ready plum sauce from the store once, but fresh plum sauce is definitely better. And when you make it fresh, you can always play around with the ingredients and make it as sweet or sour as you like, which is not possible with ready-made. drtroubles September 20, 2011

Has anyone had success with actually making their own plum sauce? Are there any tips you could give?

I am getting ready for a dinner party later this month and would really like to provide a nice selection of Chinese food with my own homemade plum sauce.

I have found an interesting recipe for a plum sauce stir fry, but find that my store bought plum sauce just isn't giving me the punch I would like. I really want to impress my guests and feel that if I can nail the plum sauce it will help make the meal perfect. Mae82 September 20, 2011

There is a fantastic Chinese restaurant near my house that always has fresh plum sauce on hand, and it really makes a difference. I was so used to having store bought plum sauce that I was pleasantly surprised when I tried a home made plum sauce recipe.

Apparently the restaurant I go to keeps their recipe for plum sauce a closely guarded secret, but I am still trying to replicate it on my own. It has been pretty tough but I think I am starting to get it right. Until I do, I am going to keep ordering my weekly dose of chicken balls with egg rolls so I can sample their sauce.


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