Braised Chicken with Prunes Olives and Capers
From valinkenmore 16 years ago
- 45 minutes to make
- Serves 6
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. Read more It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. This recipe and picture is from Chow.com See less
Ingredients
- For the marinade: shopping list
- 6 chicken legs, drumsticks and thighs separated shopping list
- 1 tablespoon minced garlic shopping list
- 2 tablespoons chopped fresh thyme shopping list
- 2 tablespoons chopped fresh tarragon shopping list
- 2 tablespoons chopped fresh sage shopping list
- 1/4 cup brandy shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup blended oil (1 part olive oil, 3 parts canola oil) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- For the braise: shopping list
- 2 tablespoons blended oil (1 part olive oil, 3 parts canola oil) shopping list
- 1 cup white wine shopping list
- 1 1/2 cups pitted dried prunes, cut in half shopping list
- 1/2 cup cracked and pitted green olives shopping list
- 1/4 cup capers with juice shopping list
- 3 bay leaves shopping list
- 1 cup chicken stock shopping list
- 1/4 cup chopped fresh Italian parsley shopping list
- 4 tablespoons unsalted butter (1/2 stick) shopping list
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.
People Who Like This Dish 2
- juels Clayton, NC
- noola Peterborough, Canada
- rottman Nottingham, MD
- justjakesmom Everett, WA
- valinkenmore Malott, WA
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The Rating
Reviewed by 3 people-
This looks and sounds simply fantastic! Love the olive/capers/prune addition here!
juels
in Clayton loved it
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Sounds wonderful!
noola
in Peterborough loved it
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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.
rottman
in Nottingham loved it
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