Chicken with Prunes in Apple Butter Wine Sauce

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chicken with apple butter

My favorite way to prepare chicken is bathed in a rich, sweet and savory sauce. This Chicken with Prunes in Apple Butter Wine Sauce is slow cooked in a velvety sauce made of Manichewitz's Apple Butter, which is an excellent all-natural sauce. Coupled with the wine and cooked over a low flame, the chicken comes out scrumptious. A perfect entree to serve for Rosh Hashana.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings

Ingredients

  • 5 tablespoons olive oil
  • 1 onion
  • 8-12 skinless chicken legs
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 cups red wine
  • 1 cup Manischewitz apple butter
  • 1/2 cup Manischewitz honey
  • 12 pitted prunes
  • parsley, for garnish

Preparation

Using a wide pan with a lid, heat the olive oil on medium heat. Once it’s hot, add the onion and cook for 1-2 minutes before adding the chicken legs. Season the chicken with salt, garlic powder and black pepper and cook for 2-3 minutes on each side until the legs are golden brown. Carefully transfer the chicken to a plate, don’t worry if you scooped out some onion slices.

Deglaze the pan by pouring in the wine and scraping the bottom with a wooden spoon. Stir in the apple butter and honey. Bring the sauce to a boil and let the flavors develop, for about 10 minutes, stirring frequently.

Transfer the chicken legs back to the pan and baste each leg with the mixture. Add the prunes and let cook for another 3-4 minutes. Cover and reduce the heat to low for another 40-50 minutes, letting the sauce become rich and thick. You can add up to 1/4 cup of water if you prefer a thinner consistency.
Transfer to a serving platter and serve hot, garnished with chopped parsley.