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Chicken in a Fruit Sauce

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!

Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.

2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
1 teaspoon dry mustard
1 (3-4 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
½ 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. 

Copyright© 1995 by Paul Prudhomme
Price: $3.00
Cayenne Pepper 1.5 oz.
Dried cayennes are frequently used in sauces, soups and are one of the special touches as an ingredient in Louisiana food. Cayenne adds emotion & taste excitement to meat, seafood, gumbos, cassero...

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