Roasted Chicken With Dried Plums And Shallots

• 2 teaspoons olive oil
• 4 bone-in chicken breast halves (about 2 pounds)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 8 garlic cloves, peeled
• 4 large shallots, peeled and halved (about 8 ounces)
• 2 thyme sprigs
• 1 large fennel bulb, cut into 8 wedges
• 16 pitted dried plums
• 3/4 cup fat-free, less-sodium chicken broth, divided
• 1/4 cup dry white wine
• 1 tablespoon all-purpose flour
• 2 teaspoons chopped fresh thyme

1. Preheat oven to 450u0b0.
2. Drizzle oil in a small roasting pan or the bottom of a broiler pan. Place pan in oven 5 minutes or until oil is hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin sides down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; sprinkle vegetables with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 450u0b0 for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 15 minutes or until chicken is done. Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.
3. Place pan over medium-high heat. Add 1/2 cup broth and wine, stirring to loosen browned bits. Combine flour and remaining 1/4 cup broth, stirring with a whisk until smooth. Add flour mixture to pan; stir until well blended. Bring to a boil; cook for 1 minute or until slightly thick. Stir in chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

olive oil, chicken, salt, black pepper, garlic, shallots, thyme, fennel bulb, chicken broth, white wine, flour, thyme

Taken from www.myrecipes.com/recipe/roasted-chicken-with-dried-plums-shallots (may not work)