Chicken in a Fruit Sauce

from the kitchen of Chef Paul Prudhomme

Makes 4 Servings

We don't often think of chicken and fruit together as a main dish, but take advantage of the way the unusual and the unexpected come together to create flavors that reach deep down into your soul!

ingredients

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Poultry Magic®

1 1/2 teaspoons Chef Paul Prudhomme’s Ground Dried Cayenne Magic Chile®

1 teaspoon dry mustard

1 teaspoon Chef Paul Prudhomme’s Ground Dried Guajillo Magic Chile®

1 teaspoon Chef Paul Prudhomme’s Ground Dried Pasilla Magic Chile®

1 (3 to 4 pound) chikcen, cut into 8 pieces

2 tablespoons vegetable oil

2 cups chopped onions

5 cups peeled, pitted, and sliced fresh plums, peaches or nectarines

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 cup chopped yellow bell pepper

1 cup chicken stock

1/2 cup honey

how to prepare

Combine the first five ingredients in a small bowl to make the seasoning mix. Sprinkle the chicken pieces evenly with 1 tablespoon plus 2 teaspoons of the seasoning mix and rub it in well.

Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Lightly brown the seasoned chicken pieces, in batches if necessary, about 2 minutes per side. Remove the chicken pieces and add the onions and plums, peaches or nectarines. Cover and cook, stirring occasionally, for 10 minutes, then add the remaining seasoning mix. Cover and cook for 4 minutes, then add the bell peppers and return the chicken to the pot. Cover and cook, stirring occasionally, for 10 minutes. Add the stock and honey, bring to a boil, reduce the heat to low, and simmer until the chicken is done, about 15 minutes. Serve with brown rice.