Lemon Prune Chicken


Being a new and working mom leaves me very little time for dinner preparation, especially since that hour is always my daughter’s ‘fussy time’. Unless I want to make dinner with one hand, I try to find dishes that are simple, quick, and don’t require constant attention. The solution; a one pot meal! I created this dish by utilizing ingredients I had in my refrigerator and pantry. Feel free to add in whatever you have on hand. Enjoy!

Lemon-Prune Chicken


Olive oil
1 onion chopped
3 cloves garlic minced
2 sausage links, sliced
1 cup mushroom, cut in half
1 whole chicken (4-5 lb)
Salt and paprika
1 cup prunes
2 cups brown rice
4 cups chicken or vegetable stock
4-5 sprigs rosemary
Zest and juice of 2 lemons

Preheat oven to 375
Coat the bottom of a cast iron pan with olive oil. Sauté onions with garlic until translucent. Add sausage and sauté until browned. Add mushrooms and sauté for another few minutes until softened. Remove from pan.

Season chicken with paprika, salt and olive oil. Massage into chicken.
Add a little more olive oil to the pan and sear chicken on both sides, creating a golden crust. Season chicken again with salt and paprika.

Add back in the sausage and onions, prunes, rice and vegetable stock. Mix well (making sure all the rice us submerged in liquid) and add lemon zest, juice, and rosemary. Bring to a boil for 2 minutes the cover tightly and place in the oven for 1-1.5 hours. Once cooked, remove rosemary stems and slice the chicken. Serve with rice. Enjoy!

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