Tastiness and sweetness shouldn’t just be reserved for desert. At Farm Star Living, we like to have fun with all our meals - including dinner! Deepen the flavor of braised chicken with some nutritious prunes. Prunes, or dried plums, are bursting with sweet flavor and copper, fiber, and vitamins C and K! They also help you absorb iron while helping to make healthy tissue and maintain a strong immune system. Scientific studies have found this helps reduce heart disease, stroke, and even cancer.

Photo Courtesy of Sunsweet®

When choosing your prunes, one of the most important aspects to look for is “preservative-free.” For that, we strongly recommend Sunsweet® D’Noir Prunes. They’re elegant and complex, a perfect complement to your dinner. Moist, tender, and pure, D’Noir Prunes deliver a convenient and delicious way to boost your health and your recipes. Sunsweet® has accomplished such a great product by devoting over 100 years to quality ingredients.

Photo Courtesy of Sunsweet®

This unexpectedly luxurious recipe is ready in about twenty minutes, and it combines the comfort of braised chicken with the sticky sweetness of D’Noir prunes, honey, and a bit of zest from lemon juice. The seasonings and balsamic vinegar finish it off with the perfect zing.

See how we made Braised Chicken with Onions & D'Noir Prunes:


  • 2 tablespoons extra-virgin olive oil
  • 8 skinless boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper
  • 1 large onion; sliced
  • 2 cloves garlic; chopped
  • 1 cup low sodium chicken stock
  • 1 cup pitted prunes
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme; chopped
  • 1 tablespoon aged balsamic vinegar


  • Sprinkle chicken with salt and pepper.
  • Heat oil in heavy large skillet over medium-high heat.
  • Sear chicken thighs on medium-high heat until just cooked through, about 3-4 minutes per side. Transfer chicken to plate!
  • In the same hot skillet, add onion and garlic and saute until soft.
  • Whisk in chicken stock. Then, return chicken to pan and baste with sauce. Add prunes, lemon juice, honey, fresh thyme and balsamic vinegar.
  • Cover and simmer on low 15 minutes.
  • Remove chicken and transfer to serving dish. Season with salt and pepper to taste.
  • Spoon sauce and prunes over chicken and garnish with fresh herbs!

Servings 8.0 | Calories 232 | Total Fat 10g | Saturated Fat 2g | Monounsaturated Fat 5g | Polyunsaturated Fat 2g | Cholesterol 99 mg | Sodium 153 mg | Potassium 397 mg | Total Carbohydrate 18g | Dietary Fiber 2g | Protein 21g | Vitamin A 3% | Vitamin C 5% | Calcium 4% | Iron 6%


14 responses to “Braised Chicken with Onions & D’Noir Prunes”

  1. how do i save a recipe from this site. where do i save it to? Tell me the exact process of executing the save recipe task on the “RENEW YOURSELF” sweepstakes ?

    • Hi Karen, How you save the recipe is up to you! 🙂 You can email it to yourself, print it out, or bookmark this page on your internet browser.

  2. This A Must Try Recipe For Me….I`ve Never Had Prunes Served Warm ~ I`m Going To Use Chicken Breasts When I Make This . Thanks For All The New Way To Use Sunsweet D`Noir Prunes ~!

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