Savory Winter Delight: Braised Chicken with Prunes and Herbs
This hearty dish is a masterful blend of flavors, perfect for a cozy winter evening. Our rustic yet refined recipe showcases the beauty of simple, high-quality ingredients.
A Flavorful Marinade
To begin, prepare a rich marinade by combining chicken legs, drumsticks, and thighs with minced garlic, fresh thyme, tarragon, and sage. Add a splash of Armagnac and red wine vinegar, along with blended oil, salt, and pepper. Mix gently, cover, and refrigerate overnight to allow the flavors to meld.
Braising Perfection
The next day, preheat your oven to 350°F. Remove the chicken from the marinade, discarding the excess liquid. In a large, shallow roasting pan, heat blended oil over medium heat. Sear the chicken, skin side down, until golden brown, about 5 minutes on each side. Remove excess grease, then deglaze the pan with white wine.
A Symphony of Flavors
Add pitted dried prunes, cracked green olives, capers with juice, bay leaves, and chicken stock to the pan. Cover and braise in the oven for about 30 minutes, or until the chicken reaches 165°F. Remove the chicken from the pan and keep warm.
Finishing Touches
Simmer the prune mixture on the stovetop, adding chopped fresh Italian parsley and unsalted butter. Adjust the seasoning as needed, then return the chicken to the sauce and serve.
Pairing Suggestion
Complete your winter wonderland dinner with a glass of Grenache, perfectly complementing the rich flavors of this dish.
Serve with Comfort
Enjoy your braised chicken with mashed potatoes or buttered egg noodles for a satisfying winter meal. This recipe yields 6 servings, making it perfect for a cozy evening with friends and family.
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