Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Chicken with Sausage, prunes, and apples

Print recipe & shopping list
Submitted by:
Makes: 4 servings adjust



  • 14 cup Olive Oil
  • 1 pound Sweet Italian Sausage

Step 1

Pre-heat oven to 350. HEat oil in Dutch Oven. Brown sausage over medium heat. Remove from heat.


  • 2 pounds Chicken Breast

Step 2

Brown chicken pieces until golden. Set aside with Sausage. Pour off some of fat.


  • 4 12 tablespoons Red Wine Vinegar
  • 34 cup Chicken Stock
  • 34 cup White Wine, Dry
  • 1 leaf Dried Whole Bay Leaf
  • 1 12 teaspoons Dried Ground Thyme
  • 1 teaspoon Kosher Salt, and pepper

Step 3

Add 4.5 tablespoons of the vinegar to the Dutch oven. Bring to a boil, stirring up brown bits. Add the chicken stock, bay leaf, wine, thyme, salt and pepper. Cook 1 minute.


  • 1 cup Canned Pitted Prunes
  • 10 Garlic

Step 4

Add the prunes and the garlic, cook 1 minute. Return the sausage and chicken to the Dutch oven. Mix. Pour into casserole dish. TRansfer to oven. Bake 40 minutes.


  • 1 12 tablespoons Dijon Mustard
  • 2 Granny Smith Apples, peeled, cored, cubed
  • 1 tablespoon Fresh Parsley
  • 3 tablespoons Red Wine Vinegar

Step 5

Add the mustard, remaining vinegar, and apples to the dutch oven. Cook over medium low heat until apples are tender. 5-7 minutes. Spoon mixture over chicken. Sprinkle with parsley. Serve.
Kitchen Monki sign up