Marinated Chicken With Prunes

Chicken Recipes 'To-Go'

Braised Chicken Recipes

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Ingredients:

MARINATED CHICKEN

3 1/2 lb broiling chicken, quartered
1 1/3 cup pitter dried prunes
4 cloves garlic, sliced
2 tbsp bred wine vinegar
1/2 cup vegetable oil
2 tbsp capers, drained
2 tsp dried mixed herbs
1 salt and pepper

OVENBRAISED CHICKEN

1 1/4 cup dry white wine
1 tbsp turbinado sugar

HERB SAUCE

2/3 cup chicken broth
1 tbsp cornstarch
1 tbsp cold water
1 tsp lemon juice
1 italian parsley

Instructions:

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

Servings: 4

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"Poultry is for cookery what canvas is for painting, and the cap of Fortunatus for the charlatans. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success." Jean-Anthelme Brillat-Savarin (1755-1826)