| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Cyberealm, Poultry |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Broiling Chicken, quartered |
| 1 1/3 |
c |
Pitter Dried Prunes |
| 4 |
|
Cloves Garlic, sliced |
| 2 |
T |
Bred Wine Vinegar |
| 1/2 |
c |
Vegetable Oil |
| 2 |
T |
Capers, drained |
| 2 |
t |
Dried Mixed Herbs |
|
|
Salt and Pepper |
| 1 1/4 |
c |
Dry White Wine |
| 1 |
T |
Turbinado Sugar |
| 2/3 |
c |
Chicken broth |
| 1 |
T |
Cornstarch |
| 1 |
T |
Cold Water |
| 1 |
t |
Lemon Juice |
|
|
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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