Braised Chicken with Prunes, Olives, and Capers Recipe Recipe

Name: Braised Chicken with Prunes, Olives, and Capers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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)

1
In a large bowl combine the chicken with the garlic, herbs, Armagnac, red wine vinegar, oil, salt, and pepper.
2
Mix gently, cover, and marinate overnight.
3
The next day, remove the chicken from the marinade and discard the marinade.
4
Heat the oven to 350 degrees F.
5
Heat the oil in a large, shallow roasting pan over medium heat.
6
Slowly sear the chicken, skin side down, until golden brown, about 5 minutes on each side.
7
Remove any excess grease from the pan and deglaze the pan with white wine.
8
Add the prunes, olives, capers with juice, bay leaves, and chicken stock.
9
Cover and place the dish in the oven for about 30 minutes or until the chicken is 165 degrees F.
10
Remove the chicken from the pan and keep warm.
11
Bring the prune mixture to a simmer on the stovetop and add the parsley and butter.
12
Simmer to meld the ingredients, and adjust the seasoning if necessary.
13
Return the chicken to the sauce and serve.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 chicken legs, drumsticks and thighs separated, 1 tablespoon minced garlic, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh tarragon, and more.

Yes, Braised Chicken with Prunes, Olives, and Capers Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken with Prunes, Olives, and Capers Recipe

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