Recipe

Braised Chicken With Prunes Olives And Capers Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 6 months ago This dish is a delicious combination of sweet and savory. If you have ever had Chicken Marabella - this is a close duplication of that recipe. It takes 24 hours to make this dish as you marinate the chicken the day before. It’s a distinctive recipe... More Prep:45m Cook:45m Servings:6	Valinkenmor
	italian colorful elegant

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Ingredients

For the marinade:

6 chicken legs, drumsticks and thighs separated

1 tablespoon minced garlic

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh sage

1/4 cup brandy

1/4 cup red wine vinegar

1/4 cup blended oil (1 part olive oil, 3 parts canola oil)

1/2 teaspoon salt

1/4 teaspoon pepper

For the braise:

2 tablespoons blended oil (1 part olive oil, 3 parts canola oil)

1 cup white wine

1 1/2 cups pitted dried prunes, cut in half

1/2 cup cracked and pitted green olives

1/4 cup capers with juice

3 bay leaves

1 cup chicken stock

1/4 cup chopped fresh Italian parsley

4 tablespoons unsalted butter (1/2 stick)

Directions

For the marinade:

In a large bowl combine the chicken with the garlic, herbs, Armagnac, red wine vinegar, oil, salt, and pepper. Mix gently, cover, and marinate overnight. The next day, remove the chicken from the marinade and discard the marinade. Lay chicken on paper towels to dry the chicken before next step.

Heat the oven to 350°F.

For the braise:

Heat the oil in a large, shallow roasting pan over medium heat. Slowly sear the chicken, skin side down, until golden brown, about 5 minutes on each side. Remove any excess grease from the pan and deglaze the pan with white wine. Add the prunes, olives, capers with juice, bay leaves, and chicken stock. Cover and place the dish in the oven for about 45 minutes or until the chicken is 165°F.

Remove the chicken from the pan and keep warm. Bring the prune mixture to a simmer on the stovetop and add the parsley and butter. Simmer to meld the ingredients, and adjust the seasoning if necessary. Return the chicken to the sauce and serve.

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Comments

rottman 6 months ago said:
This is an attractive recipe. The ingredients all go very well together and sound like a delicious combination of flavors. I look forward to trying it. Thank you.

justjakesmom 6 months ago said:
This does sound good, Val. It seems I've gotten away from making any chicken "pieces" except boneless skinless breasts. Maybe I need to step out for a change. . . haha

noola 6 months ago said:
Sounds wonderful!

juels 6 months ago said:
This looks and sounds simply fantastic! Love the olive/capers/prune addition here!

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