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Name: Marinated Chicken with Prunes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Cornstarch; Salt and pepper; 1 1/3 c Dried Prunes Pitter; Italian Parsley; 1 1/4 c Dry white wine; 2 tb Capers drained; 1 ts Lemon juice; 2 ts Dried Mixed Herbs; 2/3 c Chicken broth; 2 tb Red Wine Vinegar; 1/2 c Vegetable oil; 1 tb Cold water; 3 1/2 lb Broiling Chicken quartered; 4 Cloves Garlic sliced; 1 tb Turbinado Sugar

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INGREDIENTS

1 tb Cornstarch
Salt and pepper
1 1/3 c Dried Prunes ; Pitter
OVEN-BRAISED CHICKEN
Italian Parsley
1 1/4 c Dry white wine
2 tb Capers ; drained
1 ts Lemon juice
2 ts Dried Mixed Herbs
HERB SAUCE
2/3 c Chicken broth
2 tb Red Wine Vinegar
1/2 c Vegetable oil
1 tb Cold water
3 1/2 lb Broiling Chicken ; quartered
4 Cloves Garlic ; sliced
MARINATED CHICKEN
1 tb Turbinado Sugar

Servings

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 350F. 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 350F 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

NOTES

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Marinated Chicken with Prunes

1 tb Cornstarch
 Salt and pepper
1 1/3 c Dried Prunes Pitter
 OVEN-BRAISED CHICKEN
 Italian Parsley
1 1/4 c Dry white wine
2 tb Capers drained
1 ts Lemon juice
2 ts Dried Mixed Herbs
 HERB SAUCE
2/3 c Chicken broth
2 tb Red Wine Vinegar
1/2 c Vegetable oil
1 tb Cold water
3 1/2 lb Broiling Chicken quartered
4 Cloves Garlic sliced
 MARINATED CHICKEN
1 tb Turbinado Sugar

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 350F. 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 350F 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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Nutrition

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Serving Size: 1 Serving (541g)
Recipe Makes: 4

Calories: 1187
Calories from Fat: 699 (59%)

Amt Per Serving		% DV

	Total Fat 77.7g	104 %
	Saturated Fat 18.3g	91 %
	Monounsaturated Fat 36.2g
	Polyunsanturated Fat 17.9g
Cholesterol 294mg		90 %
Sodium 601.9mg		21 %
Potassium 1268.3mg		33 %
Total Carbohydrate 43.1g		13 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 42.8g
Protein 75.3g		108 %
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.

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Calories per serving: 1187

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