Why this recipe works:
To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through.
1. FOR THE PASTE: Adjust oven rack to middle position and heat oven to 400?. Pulse all ingredients in food processor until finely chopped, about ten 1-second pulses. Scrape down bowl and continue to process until mostly smooth, 1 to 2 minutes. Transfer to bowl. (Paste can be refrigerated for up to 24 hours.)
2. FOR THE CHICKEN: Pat chicken dry with paper towels. Sprinkle chicken pieces with 1? teaspoons salt and season with pepper.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving it until well browned, 5 to 8 minutes. Transfer chicken to large plate. Drain off all but 1 teaspoon fat from skillet and return to medium-low heat.
4. Add 1/3 cup paste to skillet and cook, stirring constantly, until fragrant and fond forms on pan bottom, 1 to 2 minutes. Stir in broth, wine, olives, capers, and bay leaves, scraping up any browned bits. Return chicken to pan, skin side up (skin should be above surface of liquid), and roast, uncovered, for 15 minutes.
5. Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces; sprinkle prunes around chicken. Continue to roast until paste begins to brown, breasts register 160 degrees, and leg quarters register 175?, 7 to 12 minutes longer.
6. Transfer chicken to serving platter and tent loosely with aluminum foil. Remove bay leaves from sauce and whisk in butter, vinegar, and 1 tablespoon parsley; season with salt and pepper to taste. Pour sauce around chicken, sprinkle with remaining 1 tablespoon parsley, and serve.
Any combination of split breasts and leg quarters can be used in this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 553 | ||
Calories from Fat: 181 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 177mg | 54 % | |
Sodium 1062.5mg | 37 % | |
Potassium 1020.4mg | 27 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 17.7g | ||
Protein 69.6g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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