Braised Chicken With Olives Capers And Prunes Recipes

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)

Steps:

• Rinse the chicken and pat dry.
• Place the chicken breast side up in a pyrex baking dish, then sprinkle with salt.
• In a large bowl, combine the olives, prunes, oregano, capers, bay leaves, garlic, olive oil, agave, apple cider vinegar and water.
• Spread the contents of the bowl in the dish around the chicken.
• Bake at 425° for 20 minutes.
• Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes.
• Remove from oven and serve.

BRAISED CHICKEN WITH OLIVES, CAPERS AND PRUNES RECIPE

Steps:

• > Preheat oven to 350°F. > Whisk together 1/4 cup oil, vinegar, capers, oregano, honey, and 1/4 teaspoon salt; set aside. > Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken; set aside. > Add garlic to drippings in pan; cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes. > Stir in olives and plums. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350°F 40 minutes. Uncover and bake until liquid is thick and glossy, 10 to 15 minutes. Discard bay leaves; sprinkle with remaining 1/4 teaspoon pepper.

CHICKEN WITH OLIVES, PRUNES AND CAPERS

Steps:

• In two or three baking pans, arrange the chicken pieces in one layer.
• Combine all the ingredients except the cilantro and one-half cup of the brown sugar. Pour over the chicken so that the prunes, olives and capers are evenly distributed. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees.
• Sprinkle the remaining brown sugar over the chicken and bake for about one hour, basting often.
• To serve, arrange the chicken pieces with the sauce on a platter. Sprinkle with the cilantro.

CHICKEN WITH PRUNES, OLIVES AND CAPERS

Steps:

• Combine the chicken, prunes, wine, wine vinegar, oil, oregano, capers, fresh garlic, chili peppers, salt and the bay leaves; turn to coat the chicken pieces well.
• Cover, and marinate in the refrigerater 8 hours, or overnight (do not marinate for more that 24 hours, as the vinegar will start to cook the chicken).
• If marinated for 24 hours, combine ingredients in a zip-loc plastic bag, seal and refrigerate.
• In a casserole dish, arrange the chicken in a single layer.
• Pour the marinade over the chicken.
• Sprinkle the brown sugar evenly over the chicken.
• Bake for 45-50 minutes, in a 350 degree oven, or until the chicken tests done.
• Remove the chicken to a large platter, and top with remaining pan juices.
• Remove the bay leaves before sprinkling the chopped basil over the chicken.
• Serve immediately.

CHICKEN MARBELLA, UPDATED

Steps:

• Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
• Preheat the oven to 350 degrees F.
• Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.