Side Pannel
Marinated Chicken with Prunes
Marinated Chicken with Prunes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- -----------------------------MARINATED CHICKEN-----------------------------
- 3 1/2 lb Broiling Chicken, quartered
- 1 1/3 c Pitter Dried Prunes
- 4 Cloves Garlic, sliced
- 2 tb Bred Wine Vinegar
- 1/2 c Vegetable Oil
- 2 tb Capers, drained
- 2 ts Dried Mixed Herbs
- Salt and Pepper
Directions
OVEN-BRAISED CHICKEN
1 1/4 c Dry White Wine
1 tb Turbinado Sugar
HERB SAUCE
2/3 c Chicken broth
1 tb Cornstarch
1 tb Cold Water
1 ts 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, cpaers, 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 350øF. 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 350øF for 45 minutes. Baste with
pan juices. Bake, uncoveredm 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 slt and pepper to taste. Spoon sauce
over chicken. Garnish with parsley.
1 1/4 c Dry White Wine
1 tb Turbinado Sugar
HERB SAUCE
2/3 c Chicken broth
1 tb Cornstarch
1 tb Cold Water
1 ts 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, cpaers, 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 350øF. 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 350øF for 45 minutes. Baste with
pan juices. Bake, uncoveredm 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 slt and pepper to taste. Spoon sauce
over chicken. Garnish with parsley.
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