Braised Chicken with Prunes, Olives and Capers

Serves 6

This dish is a combination of sweet and savory. It’s a distinctive recipe that defines our style of cooking: simple and rustic, yet sophisticated. This
This recipe is always a crowd pleaser. Perfect for a cool rainy night with your favorite Grenache, the rich flavors of the sauce complement
the dark meat of the chicken. when we serve this entrée in the restaurant, I call the prunes “dried plums” and we always sell out.  Sondra Bernstein

Marinade

6 chicken legs, drumsticks and thighs separated
1 TB minced garlic
2 TB chopped fresh Thyme
2 TB chopped fresh Tarragon
2 TB chopped fresh sage
1/4 Armagnac or other Brandy
1/4 cup red wine vinegar
1/4 cup blended oil
1/2 tsp salt
1/4 tsp pepper

Braise

2 TB blended oil
1 cup white wine
1 1/2 cups pitted 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 TB ( 1/2 stick ) unsalted butter

To make the marinade, in a large bowl combine the chicken with the garlic, herbs, Brandy, red wine vinegar, oil, salt and pepper.
Mix gently, cover and marinade overnight. The next day, remove the chicken and discard the marinade.
Preheat oven to 350 degrees.
To make the braise, 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 fat from th pan and deglaze the pan with the white wine. add the prunes, olives and capers with the juice, bay leaves and chicken stock.
Cover woth foil and place in the oven for about 30 minutes or until chicken is 165 degrees, on an instant read thermometer.
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.

Note serve this with either Mashed Potatoes or buttered egg noodles

 

 

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