Roasted Chicken with Dried Plums and Shallots

Something Different for a Change...

When I read this recipe I thought, oooh that sounds different. And it certainly was different from my usual chicken dishes. I'm sure some of you are cringing right now at the thought of dried plums (better known as prunes) in a chicken dinner. But I'm telling you, it was pretty good. The dried plums gave just a slight sweet note to the vegetable sauce along with a mellow bite from the garlic... And the caramelized fennel, what can I say except, YUM. If you have never tried caramelized fennel, it is time. If you want to try it for the first time I recommend Roasted Fennel with Parmesan from Giada DeLaurentiis. You will become a fennel-ite, like me! :)

Roasted Chicken with Dried Plums and Shallots
adapted from Cooking Light

4 teaspoons olive oil, divided
1 -2 lb whole chicken breast (about 2 pounds)
1 1/4 teaspoons sea salt, divided
1/2 teaspoon black pepper, divided
8 garlic cloves, peeled
4 large shallots, peeled and halved (about 8 ounces)
2 thyme sprigs or 1/2 teaspoon dried
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
1/2 teaspoon gravy master

Preheat oven to 400o.

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 3/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken, skin side down, in pan. Arrange garlic, shallots, thyme sprigs, and fennel around chicken; drizzle remaining 2 teaspoons oil over vegetables and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 400o for 20 minutes. Remove pan from oven. Turn chicken over; stir vegetables. Add plums to pan. Bake an additional 25 minutes or until chicken is done (160-165o). Remove chicken and vegetable mixture from pan; discard thyme sprigs. Discard skin. Loosely cover chicken and vegetable mixture; keep warm.

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 gravy master, chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Serve sauce with the chicken and vegetable mixture.

Spinach, Roasted Fennel, Olive and Egg Calzone Loaf

Awesome Flavor!

I LOVE SPINACH PIES... Especially ones with roasted fennel and olives... and eggs! Yes EGGS! It may sound weird but let me tell you, it is awesome. The eggs not only give great flavor to this calzone, but also add a great amount of protein to this otherwise protein lacking loaf!
A friend of mine (Joann) actually turned me on to this idea. I guess it is a common addition in Italy, where eggs are added in many unsuspecting dishes.
If you don't like eggs then by all means leave them out, because the roasted fennel and olives, along with the sauteed spinach, would certainly give this loaf enough flavor on their own.

Spinach, Roasted Fennel, Olive and Egg Calzone Loaf

1 Lb. store bought dough
4 tablespoons extra virgin olive oil, divided
1 fennel bulb, cleaned, cut in half, cored and sliced thin
1/2 jar/can black olives, sliced in half lengthwise
3 cloves garlic, minced
1 box frozen chopped spinach, thawed and drained
2 tablespoons minced fresh basil
1 tablespoon fresh minced parsley
4 hard boiled eggs, sliced
2/3 cup low fat mozzarella cheese, shredded
1/3 cup Provolone cheese, shredded
1 teaspoon all purpose seasoning (garlic blend), plus 1/4 teaspoon for top of calzone
Salt and freshly ground black pepper to taste
1 large egg beaten with 1 teaspoon water for egg wash, or 2 tablespoons milk

Preheat oven to 400 degrees.

Line a baking sheet with aluminum foil. Add the fennel and olives and toss with 2 tablespoons olive oil. Season with salt and pepper. Bake for about 45 - 55 minutes until fennel is soft and caramelized. Remove from oven and set aside.

In a large frying pan, heat 1 tablespoon of oil. Add the garlic and sauté until soft. Add the spinach and sauté for 2 to 3 minutes. Add the basil, parsley, salt, pepper and seasoning blend and cook for 2 to 3 minutes more. Remove the mixture to a bowl and add in the fennel olive mixture. Mix well.

Turn the dough out onto a floured surface, and roll it out to a 12 x 14-inch rectangle. Lift the dough onto a parchment lined or lightly greased baking sheet.

Brush the top of the dough with the remaining 1 tablespoon olive oil. Spread the spinach mixture over the dough. Leave about a 1/2 border. Add the egg slices and cheeses, covering the entire area evenly. Roll the long side of the dough up like a jelly roll. Pinch the seam and the 2 ends to seal, making sure the seam is on the bottom.Brush the top with the egg wash or milk and sprinkle with the seasoning blend. Slice several small slits in the top of the dough for the steam to vent.

Place in the 400°F oven. Bake for 25 to 30 minutes, or until golden brown.
Let cool for 5-10 minutes and cut on a diagonal for best presentation.