Braised Chicken with Prunes, Olives, and Capers Recipe
This dish is a delicious combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. Serve with mashed potatoes or buttered egg noodles for a comforting winter dinner.
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 Armagnac or other 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)
- 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.
- 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 30 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.
Beverage pairing: Grenache.
This recipe, while from a trusted source, may not have been tested by the CHOW food