- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: about 1 hour
- 1 (3-5lb) Rocky Air-Chilled Whole Chicken, broken down into pieces
- 4 slightly under-ripe Pluots, washed/pits removed & halved
- 1 large Yellow Onion, sliced
- 3 Garlic Cloves, smashed
- 1 c. Low-Sodium Chicken Stock
- 1/2 c. Dry White Wine
- 6 stalks Fresh Thyme, bound w/ cotton twine
- 2 Large Bay Leaves
- 1 Cinnamon Stick
- 3 Whole Cloves
- 2 tbsp. Vegetable Oil
- Salt & Black Pepper
Preheat oven to 400 degrees, and move the racks to the lower third of the oven. Pat chicken pieces dry with a paper towel, then season liberally on all sides with salt and black pepper. Heat a large, oven-safe Dutch oven or other pot on the stove on medium-high until hot, then add vegetable oil. When oil is hot, sear chicken in batches until well browned on all sides; transfer to plate to drain.
Lower heat to medium, and add onion and garlic to pan. When onion has softened, stir in pluots, chicken stock, white wine, thyme, cinnamon stick, whole cloves, and bay leaves, then season lightly with salt and black pepper. Arrange chicken pieces on top of veggies, cover tightly, and bake in prepared oven for 30 minutes. Remove the lid, stir contents gently, and cook a further 30 minutes or until chicken registers 165 degrees F close to the bone. Season with additional salt and pepper, if desired, then remove and rest for 15 minutes.
Serve with braising sauce and braised pluots.