Marinated chicken with prunes

4 servings

Ingredients

Quantity Ingredient
3½ pounds Broiling Chicken, quartered
1⅓ cup Pitter Dried Prunes
4 Cloves Garlic, sliced
2 tablespoons Bred Wine Vinegar
1¼ cup Dry White Wine
⅔ cup Chicken broth
1 tablespoon Cornstarch
1 tablespoon Cold Water
½ cup Vegetable Oil
2 tablespoons Capers, drained
2 teaspoons Dried Mixed Herbs
Salt and Pepper
1 tablespoon Turbinado Sugar
1 teaspoon Lemon Juice
Italian Parsley

Directions

MARINATED CHICKEN

OVEN-BRAISED CHICKEN

HERB SAUCE

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.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

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