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Braised Chicken with Prunes, Olives, and Capers Recipe

From: The Girl & the Fig Cookbook , by
Braised Chicken with Prunes, Olives, and Capers
Makes: 6 servings

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.

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 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)
INSTRUCTIONS
For the marinade:

  1. 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.
  2. Heat the oven to 350°F.

For the braise:

  1. 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.
  2. 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 team.

    Write a review | 5 Reviews

  • I am making this in the slowcooker and wonder whether the butter should be added in the beginning or is it even necessary at all?

  • Fantabulous! This dish had great balance of sweet/savory.

  • I recently made a recipe from Chocolate and Zucchini which was very similar to what others have stated is Chicken Marbella (something I didn't know existed - I'm still learning!). I thought the flavors were absolutely excellent but was rather unhappy with the fact that the chicken skin was flabby and soggy. I had thought of searing the chicken skin, as this recipe recommends, to give it a better texture. I'll have to give this recipe a try and do a compare.

  • this was really good - but not significantly different than chicken marbella, which has been one of my standards for 20 years. and chicken marbella is easier to prepare.

    the suggestion of grenache as a wine paring is excellant - I have usually paired with white....

  • Is the increased work as compared to Chicken Marbella justified by some vastly improved flavor or texture? The brandy is different, as are some of the herbs.

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