Serves: 4
Total Calories: 446
1. Preheat oven to 350°. In a large, flameproof casserole dish, heat the oil over medium heat. Add the chicken and cook about 3 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate.
2. In the same skillet, cook the onion, garlic, carrots, salt, oregano, thyme, cinnamon, and allspice, stirring, for 2 minutes. Add the chicken broth, wine, and vinegar. Bring to a boil, cover, reduce heat to medium-low and cook until the carrots are crisp-tender, about 10 minutes. Add the zucchini, prunes, and reserved chicken.
3. Cover the casserole dish, then bake 25 to 30 minutes or until the vegetables are tender. Stir in the pepper, then adjust seasoning. Serve hot, garnished with strips of pickled jalapeños.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Braised Chicken with Prunes recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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