French Roasted Chicken With Cabbage And Prunes Recipes

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CHICKEN IN RIESLING WITH PRUNES AND CABBAGE



Chicken in Riesling with Prunes and Cabbage image

Provided by Dorie Greenspan

Categories     Chicken     Fruit     Poultry     Vegetable     Roast     Sauté     Christmas     Dinner     Lunch     Prune     Spring     Winter     Cabbage     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

3/4 cup extra-virgin olive oil, divided
16 small cipolline, shallots, or boiling onions, peeled, trimmed
5 long slender carrots, peeled, cut into 2-inch lengths
4 celery stalks, cut into 2-inch lengths
3 whole heads of garlic, papery outside removed, cloves separated, unpeeled
1 4-pound chicken (preferably organic), rinsed, patted dry, legs tied together to hold shape
6 fresh thyme sprigs
6 fresh Italian parsley sprigs
3 fresh rosemary sprigs
1 tablespoon grated lemon peel
16 pitted prunes
1/2 small green cabbage, cut into 4 wedges with some core on each
1 cup low-salt chicken broth
1/2 cup Alsatian Riesling

Steps:

  • Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cipolline, carrots, celery, and garlic. Sprinkle with salt and pepper. Sauté until vegetables are lightly browned, about 8 minutes. Transfer to heavy large pot; push vegetables to sides.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Sprinkle chicken generously with salt and pepper. Add to skillet and brown on all sides, turning often with wooden spoons, about 10 minutes. Place chicken, breast side up, in center of vegetable mixture in pot. Arrange fresh herbs, lemon peel, and prunes around chicken. Tuck cabbage wedges around chicken.
  • Pour off fat from skillet. Add broth and wine to skillet and bring to boil, scraping up browned bits; pour over and around chicken. Drizzle remaining 1/2 cup oil over. Cover pot with large piece of heavy-duty aluminum foil, sealing tightly around rim. Place lid on pot to cover tightly. Roast chicken and vegetables until cooked through, about 55 minutes. Let stand covered 10 minutes.
  • Transfer chicken to center of large shallow bowl. Using tongs, place vegetables and aromatics around chicken. Season pan juices to taste with salt and pepper; pour over chicken.

CHICKEN WITH PRUNES AND OLIVES



Chicken with Prunes and Olives image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

2/3 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
  • Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
  • Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
  • Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

FRENCH ROAST CHICKEN



French Roast Chicken image

Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.

Provided by ChipotleChick

Categories     Chicken

Time 1h21m

Yield 1 bird, 4-6 serving(s)

Number Of Ingredients 14

3 lbs broiler-fryer chickens
1/4 teaspoon salt
2 tablespoons softened butter
1 small carrot, sliced
1 small onion, sliced
2 tablespoons melted butter
1 tablespoon cooking oil
1/4 teaspoon salt
1/4 teaspoon salt
1/2 tablespoon minced shallots or 1/2 tablespoon green onion
1 cup brown chicken stock or 1 cup canned chicken broth
salt
pepper
1 -2 tablespoon softened butter

Steps:

  • Preheat oven to 425.
  • Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
  • Truss and dry the chicken, and rub the skin with the other half of the butter.
  • Baste: Melt butter in a small saucepan with cooking oil.
  • Leave on stovetop with a basting brush for later use.
  • Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
  • Scatter the veggies around it, and set it on the rack in the preheated oven.
  • Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
  • Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
  • Reduce heat to 350.
  • Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
  • Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
  • Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
  • Continue to baste regularly.
  • 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
  • Continue to baste regularly.
  • Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
  • Let sit on a platter 5 to 10 minutes before carving.
  • Remove all but 2 tablespoons of fat from the roasting pan.
  • Stir in shallot or onion and cook slowly for 1 minute.
  • Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
  • reduce to about 1/2 cup.
  • Season with salt and pepper.
  • Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
  • Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3

PRUNE AND OLIVE CHICKEN



Prune and Olive Chicken image

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Provided by Teresa

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 6

Number Of Ingredients 13

3 cloves garlic, minced
⅓ cup pitted prunes, halved
8 small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight.
  • When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken.
  • Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 16.5 g, Cholesterol 97 mg, Fat 22.4 g, Fiber 1.2 g, Protein 31.2 g, SaturatedFat 5.5 g, Sodium 307.8 mg, Sugar 13.1 g

SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE



Super Simple French Roast Chicken Recipe image

How to make the most succulent, flavorful, crispy skinned chicken that looks like it belongs in a magazine. This Super Simple French Roast Chicken recipe is so easy to make! You will want to make this recipe for your next dinner party with friends, Sunday lunch with the family or Tuesday night dinner for the kids!

Provided by lechefswife

Categories     Dinner

Time 2h

Number Of Ingredients 9

1 Whole 3.5-4lbs chicken
6 Yukon gold potatoes, cut into cubes. Skin on or off - it is completely your preference. Make sure to rinse the skin well if you are leaving it on
1 head of garlic plus 3 cloves for inside the chicken, peel on
2 tsp of coarse salt
1/2 cup of olive oil
2 tbsps of butter
3 branches of thyme
5 leaves of sage
2 branches of rosemary

Steps:

  • Preheat your oven to 350F - use the convection setting if you have it.
  • Start with a whole chicken, about 3.5-4 lbs.
  • Remove the insides. Your bagged chicken might have a neck and gizzards inside the cavity. Reach your hand inside and pull them out. You can wear a glove if you prefer. You can discard the neck and the gizzards unless you are planning to make chicken Soup with the carcass - in that case keep the neck to add to the bouillon for flavor.
  • Pat down the chicken with a paper towel or clean kitchen towel. Removing the moisture helps to make a crispy skin!
  • Set the chicken in a roasting pan greased with olive oil. I use a pan big enough with space around it for the potatoes (Roasted Chicken is always served with potatoes in France!)
  • Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
  • Using cooking twine, tie the legs together. This is not necessary but a chicken does look more elegant with her knees together...!
  • Sprinkle coarse salt over the top of the chicken
  • Drizzle 1/4 cup of olive oil generously over the chicken.
  • Slice a whole head of garlic, skin on, in half (width wise) and place each half on opposite sides of the pan (skin side down)
  • Arrange the diced potatoes around the chicken and garlic.
  • Add the remaining olive oil over the garlic and potatoes.
  • Place 3 tablespoons of butter around the potatoes. (Using butter as well as olive oil on the potatoes makes for the most amazing crispy potatoes!)
  • Place your roasting pan on the middle rack of your oven. Set the timer for 1 hour 45 minutes
  • Halfway though, take the roasting pan out of the oven and give the potatoes a stir so that they brown on all sides. Spoon some of the liquid at the bottom of the pan over the chicken to keep it moist. Set the chicken back in the oven and leave it alone until time is up!
  • Remove the chicken from the oven and let it rest in the pan for 20 minutes before serving.

ROASTED CHICKEN BREAST AND VEGETABLES WITH PRUNES



Roasted Chicken Breast and Vegetables with Prunes image

Categories     Chicken     Onion     Roast     Quick & Easy     High Fiber     Prune     Carrot     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 12

1 tablespoon unsalted butter
1 whole chicken breast, split
1/2 teaspoon dried thyme leaves
2 carrots, cut into 1/4-inch slices
1 onion, cut into 1/2-inch wedges
three 1/4-inch-thick lemon slices
6 pitted prunes
2/3 cup low-salt chicken broth
2 tablespoons dry white wine
1 1/2 teaspoons all-purpose flour
1 teaspoon minced fresh parsley leaves
Garnish: parsley sprigs

Steps:

  • Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450°F.
  • Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt.
  • Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter.
  • In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly.
  • Pour sauce over chicken and vegetables and garnish with parsley sprigs.

ROASTED CHICKEN WITH OLIVES AND PRUNES (CHICKEN MARBELLA)



Roasted Chicken With Olives and Prunes (Chicken Marbella) image

Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the recipe, reducing the marinating time and roasting a whole chicken instead of chicken parts. This festive dish would be great for the Passover Seder with its complex blend of flavors. In fact, this is what I'm going to be serving to our guests. Along with some Gluten Free Matzoh Ball Soup, of course Here's the full post: http://www.elanaspantry.com/roasted-chicken-with-olives-and-prunes/

Provided by Elanas Pantry

Categories     Whole Chicken

Time 1h10m

Yield 1 entree, 4-6 serving(s)

Number Of Ingredients 12

1 whole chicken
1 teaspoon celtic sea salt
1 cup pitted green olives
1 cup pitted prunes
1 tablespoon dried oregano
1 tablespoon capers
2 bay leaves
1 clove pressed garlic
1/4 cup olive oil
1/4 tablespoon agave nectar
1/4 cup apple cider vinegar
1/4 cup water

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.

Nutrition Facts : Calories 917.6, Fat 71.7, SaturatedFat 17.7, Cholesterol 243.8, Sodium 1399.2, Carbohydrate 7, Fiber 1.8, Sugar 0.4, Protein 58.7

ROASTED CHICKEN WITH CARAMELIZED CABBAGE



Roasted Chicken With Caramelized Cabbage image

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 tablespoon packed dark brown sugar
1 whole (3- to 4-pound) chicken
2 1/2 pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
5 tablespoons olive oil
1 tablespoon sherry vinegar

Steps:

  • In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
  • Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
  • While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
  • Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
  • Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
  • Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

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From anitastabletalk.com


FRENCH ROAST CHICKEN WITH LEMON - GLEBE KITCHEN
Instructions. Pre-heat the oven to 385F. Put your roasting pan into the oven. Order is important. Put the thyme and rosemary into the cavity, followed by the 1/2 lemon and finally the 1/2 onion. Tie the legs together with butcher's twine (look closely in the picture).
From glebekitchen.com


PAN-SEARED CHICKEN WITH PRUNES AND SAGE | LAURA FUENTES
2016-02-12 In a large pan over medium-high heat, heat up 2 teaspoons of oil. Add chicken to the pan and cook, for about 4 minutes on the first side, flip, and cook for an additional 3 minutes, until chicken is no longer pink and is cooked to 165F. Remove chicken from the pan onto a plate and cover to keep warm. Make the sauce.
From laurafuentes.com


SKILLET ROASTED CHICKEN WITH CABBAGE - THE MODERN PROPER
Preheat oven to 400° F. Add shredded cabbage to a large cast iron skillet, braiser or roasting pan. Drizzle with olive oil and sprinkle with salt. Top cabbage mixture with spatchcocked chicken. Generously coat chicken with taco seasoning rub and place in oven. Cook for 50-60 minutes or until internal temperature reaches 165°F.
From themodernproper.com


CHICKEN IN RIESLING WITH PRUNES AND CABBAGE - GLUTEN FREE RECIPES
Chicken in Riesling with Prunes and Cabbage is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 1563 calories, 90g of protein, and 110g of fat. Head to the store and pick up long slender carrots, olive oil, thyme sprigs, and a few other things to make it today. To use up the lemon peel you could ...
From fooddiez.com


ROAST SPATCHCOCKED CHICKEN AND CABBAGE - WONDER & SUNDRY
2021-02-07 Let to come to room temperature (about an hour, less if your kitchen’s warm). If you have time, put the chicken in the fridge for a couple of hours and bring it out an hour before cooking. Preheat oven to 425F. When you’re ready to …
From wonderandsundry.com


OVEN ROASTED WHOLE CHICKEN WITH CABBAGE - BROOKLYN FARM GIRL
2020-06-13 Place chicken in the middle of skillet, on top of cabbage. Put in oven and roast for approximately 50-60 minutes, or until the thickest part of the chicken (I usually check the breasts) is 165 degrees. Remove from oven and allow to cool for 15 minutes before carving.
From brooklynfarmgirl.com


ROAST CHICKEN WITH PRUNE STUFFING RECIPE RECIPE - BETTER HOMES …
2022-05-06 Preheat oven to 200°C fan-forced (220°C conventional). To make the stuffing, put chopped prunes and water in a small saucepan on medium heat and bring to a simmer. Remove from heat and set aside. Melt butter and oil in a medium frying pan on medium heat. Cook garlic and onion for 3 minutes until golden.
From bhg.com.au


FRENCH ROASTED CHICKEN - WHAT A GIRL EATS
2016-05-23 Place chicken on a wire roasting rack set inside a pan. Roast chicken until skin turns brown, about 30-40 minutes. Baste with any herb butter in the roasting pan, and reduce heat to 350 degrees F. and continue to cook until a thermometer inserted into the thickest part of the thigh reaches 165 degrees F, about 30-35 minutes more.
From whatagirleats.com


CHICKEN THIGHS WITH GUACAMOLE AND CABBAGE - RECIPE - DIET DOCTOR
Preheat the oven to 400°F (200°C). Split the green cabbage into wedges and remove the thick stem in the middle. Cut slices — less than 1-inch (2.5 cm) wide — and place them on a baking sheet lined with parchment paper, or in a large baking dish. Season with salt and pepper and drizzle with olive oil. Bake for 20 minutes or until the ...
From dietdoctor.com


ROAST CHICKEN FRENCH-STYLE (POULET ROTI) - MON PETIT FOUR®
2020-01-05 Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake. Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area.
From monpetitfour.com


SKILLET-ROASTED CHICKEN WITH APPLES AND CABBAGE - KITCHN
2020-10-27 Tuck the remaining pieces of butter under the skin. Season the outside of the chicken all over with the thyme mixture. Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body. Roast for 30 minutes. Meanwhile, peel 2 medium apples. Quarter and core the apples for 8 total pieces.
From thekitchn.com


BAKED CHICKEN AND PRUNES RECIPE | CDKITCHEN.COM
directions. Heat oven to 450F. In large roasting pan (17 x 11), arrange chicken pieces, skin-side up; place carrots and prunes around chicken. In small bowl, mix brown sugar, white wine vinegar, lemon juice, salt, flour, oregano, and pepper until blended; pour over chicken. Bake 50-60 minutes, basting chicken frequently with liquid in pan ...
From cdkitchen.com


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