Roasted Chicken Simmered in Prunes, Olives, and Capers Stew
Let's Get This Chicken Party Started
Hey there, foodie! Welcome to this mouthwatering, unforgettable adventure. We've got a twist on a classic dish that'll leave you craving more. We're talking about a decked-out, succulent, Braised Chicken in Prunes, Olives, and Capers. Get ready to savor every bite!
- Serves: 6 hungry souls
The Final Ingredient List
Marinade- 6 drumsticks and thighs, chicken legs separated- 1 tablespoon of minced garlic- A handful of fresh thyme, tarragon, and sage (chopped)- 1/4 cup Armagnac or brandy substitute- 1/4 cup red wine vinegar- A mix of 1/3 olive oil and 3/4 canola oil (1 part - 3 parts)- Salt and pepper to taste
Braise- A mix of 1/3 olive oil and 3/4 canola oil (1 part - 3 parts)- 1 cup white wine- 1 1/2 cups pitted and halved dried prunes- 1/2 cup cracked, pitted green olives- 1/4 cup capers with juice- 3 bay leaves- 1 cup chicken stock- Fresh Italian parsley, chopped for garnish- 4 tablespoons unsalted butter (1/2 stick)
Instructions
For the marinade:1. Mix the chicken with garlic, herbs, Armagnac, red wine vinegar, oil, salt, and pepper. Cover and let it chill overnight. The next day, remove the chicken from the marinade and chuck the marinade.2. Heat the oven to 350°F.
For the braise:1. Heat oil in a large roasting pan over medium heat. Brown the chicken, skin-side down, until golden brown (approximately 5 minutes per side), then remove the excess grease. Add white wine and simmer until the pan is deglazed. Now, toss in prunes, olives, capers with juice, bay leaves, and chicken stock. Cover and pop that dish in the oven for around 30 minutes, until chicken reaches an internal temp of 165°F.2. Take out the chicken and keep it cozy. Simmer the prune mixture on the stove and add parsley, butter, and salt/pepper to taste. Reunite the chicken with the sauce before serving.
Sip of the Moment: Grenache. Enjoy!
- Discover a unique take on a classic dish with our Braised Chicken in Prunes, Olives, and Capers, a sweet and savory recipe that will satisfy 6 hungry souls.
- The marinade for the chicken consists of garlic, herbs, Armagnac, red wine vinegar, olive oil, canola oil, salt, and pepper, while the braise includes white wine, prunes, green olives, capers, bay leaves, chicken stock, parsley, butter, and oil.
- After browning the chicken, deglaze the pan with white wine, then add prunes, olives, capers, bay leaves, and chicken stock, and let it braise in the oven for 30 minutes.
- Finish the dish by simmering the prune mixture on the stove with parsley, butter, and seasoning to taste, then reunite the chicken with the sauce before serving, and consider pairing it with a glass of Grenache.
