Marinated Chicken With Prunes Recipe - Cooking Index
Marinated Chicken With Prunes Recipe - Cooking Index
| Marinated Chicken | ||
| 3 1/2 lbs | 1589g / 56oz | Broiling chicken - quartered |
| 1 1/3 cups | 315ml | Pitter dried prunes |
| 4 | Garlic - sliced | |
| 2 tablespoons | 30ml | Bred wine vinegar |
| 1/2 cup | 118ml | Vegetable oil |
| 2 tablespoons | 30ml | Capers - drained |
| 2 teaspoons | 10ml | Dried mixed herbs |
| Salt and pepper | ||
| Oven Braised Chicken | ||
| 1 1/4 cups | 296ml | Dry white wine |
| 1 tablespoon | 15ml | Turbinado sugar - (raw sugar) |
| Herb Sauce | ||
| 2/3 cup | 157ml | Chicken broth |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Cold water |
| 1 teaspoon | 5ml | Lemon juice |
| Italian parsley |
Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together wine vinegar, oil, capers, mixed herbs, and salt and pepper to taste. Pour over chicken. Seal bag, forcing as much marinade up around chicken as possible. Refrigerate overnight, turning bag occasionally.
Oven Braised Chicken: Preheat oven to 350F. Remove chicken from marinade, reserving marinade mixture. Par chicken dry with paper towels. Skim a little oil from marinade. Heat oil over medium heat in an ovenproof pot large enough to hold chicken in a single layer. Brown chicken starting skin side down in hot oil for 20 minutes, turning once.
Pour reserved marinade with prunes and wine over chicken. Sprinkle with sugar. Bring to a boil. Cover and bake at 350F for 45 minutes. Baste with pan juices. Bake, uncovered for 20 minutes until juices run clear when chicken is pierced with a fork. Remove chicken and prunes with slotted spoons, reserving pan juices. Keep chicken and prunes warm.
Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes. Stir in lemon juice and salt and pepper to taste. Spoon sauce over chicken. Garnish with parsley.
Source:
Victoria Magazine
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