How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    juels ate it and said...
    This looks and sounds simply fantastic! Love the olive/capers/prune addition here!
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    " It was excellent "
    noola ate it and said...
    Sounds wonderful!
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  • justjakesmom 8 years ago
    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
    Was this review helpful? Yes Flag
    " It was excellent "
    rottman ate it and 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.
    Was this review helpful? Yes Flag

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