Stone Fruit Chicken

Stone fruits are literally on a ticking clock.

I use them so much in the summer because I know they will be gone before we know it. (Summer in Montreal lasts 2 minutes)

I made this chicken for this past Shabbat and I can’t tell you how much we loved it! The fruit became this caramelized jam that we could spread on that soft and juicy chicken. And the sliced potatoes caught all the juices from the chicken and fruits. It was a great one!!

Hope you enjoy it as much as we did!!

• 2 tbsp oil

• 3 potatoes (sliced on mandolin at 1/8”)

• 8 chicken drumsticks

• 1 tbsp paprika

• 1 tsp pepper

• 1 tbsp salt, divided

• 1 prune, peeled and cut in wedges

• 2 peaches, peeled and cut in wedges

• 3 apricots, cut in halves

• 1/2 cup honey

• 3-4 sprigs of thym

• 1/2 lemon, juiced

DIRECTIONS:

1. Preheat your oven to 350 F.

2. Using a heavy enamelled cast iron pot, drizzle oil at the bottom.

3. Place potatoes, chicken, paprika, pepper and half the salt in your pot. Mix until everything is well rubbed. Leave potatoes at the bottom, and chicken on top.

4. Place all the fruit in between your drumsticks. Drizzle honey all over. Sprinkle thym leaves of 2 sprigs and place the remaining in the middle. Press the juice of 1/2 lemon. Sprinkle remaining salt.

5. Cover pot and bake for 1.5 hour. Baste your chicken a few times. Uncover and bake an additional 30 minutes.

For full video, click here.

Enjoy,

Guila