| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 3/4 cups Swanson Chicken Stock
- 1 package (6 ounces) dried fruit bits or morsels*
- 1/4 cup packed brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary leaves, crushed
- 4 bone-in chicken breast halves
- 1 large sweet potato, cut into 1-inch pieces
- 1 medium onion, cut into wedges
Instructions
- Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
- Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
- Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
- *Use dark and golden raisins, apricots and apples.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 343 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 25 g |
| Cholesterol | 67 mg |
| Sodium | 220 mg |
Reviews
Recommendations: brown chicken in skillet first, or it will look pasty white even when cooked according to recipe instructions. Cut the sweet potato into pieces about half of what the recipe instructs or you’ll find yourself leaving them in the pan to soften even after the chicken is done. I only had about half of a 6-oz package of dried fruit pieces and I thought the amount was sufficient. While using the full 6 oz wouldn’t hurt, you may have to add extra broth, as much of mine was soaked up by the dried fruit. The broth I had left had to be thickened with cornstarch even after the chicken was cooked and the sweet potatoes were left in to cook longer. I thought the sauce was a bit sweet for my taste, but not distracting. Next time I’ll probably just substitute half the broth for apple cider and leave out most or all of the sugar.