braised chicken with fruit


That's quite a list of fruit in this recipe, but in a pinch peaches only would be just fine.

Notice the similarities and differences with the Chicken Hawaiian recipe. You could do this one with pineapple, just as you could do the oven-roast with mixed fruits. But  we wouldn't call it Hawaiian anymore then. :-)

This is a recipe that starts in a frying pan over high heat, then switches to 100% pot roast. The main difference with other recipes is the timing the fruit is added. Here it comes very early on—almost immediately after browning the chicken legs—and the legs are cooked / braised in the fruit juice. In  Pan-fried Chicken with Fruit, the fruit comes late, after the chicken is already done.


This is what you need for 2-4 servings:

  • 2 chicken legs
  • ½ cup rice
  • 3 apples, 1 pear,
    3 peaches, 1 cup pineapple
    or 2 lb. frozen fruit mix
  • S&P, spices
  • 3 oranges
  • 1 lime, juiced
  • sugar
Pic1: braised chicken with fruit.


Pic2: starting the chicken
Pic3: braising the chicken in the fruit


Serving suggestion: