BRAISED CHICKEN WITH PRUNE SAUCE
I recieved this recipe from a 60-year-old Russian woman while on student exchange in Moscow. Unlike most Russian dishes, this dish is relatively easy to prepare, but it is very elegant. I reccomend it with borscht and meat dumplings.
Provided by Paul B.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat.
- Add chicken skin-side down and reduce heat to moderate.
- Fry until sides are golden brown.
- (Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate.
- Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown.
- Return the chicken to the pan and lay the parsley and bay leaf on top.
- Pour in 1/2 cup of chicken broth.
- Bring to a boil over high heat.
- Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar.
- Place on high heat.
- Bring prunes to a boil and simmer for 30 minutes or until prunes are tender.
- Preheat the oven to 250 degrees F.
- Remove the chicken from the skillet and arrange attractively on an ovenproof platter.
- Scatter the cooked prunes over the top.
- Cover the platter loosely with foil and put it into the oven.
- Press hard on the vegetables with a spoonback releasing the juices.
- Discard vegetables.
- Set juices aside.
- Melt two tablespoons of butter in the skillet and add the flour.
- Cook on high heat until flour is golden brown.
- Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened.
- Serve at once.
Nutrition Facts : Calories 602, Fat 32.4, SaturatedFat 12.2, Cholesterol 123.3, Sodium 385, Carbohydrate 47.3, Fiber 5.3, Sugar 27.6, Protein 33.6
PRUNE SAUCE
The sauce is sweet and wonderful! Great on Chinese dumplings, duck, and any meat.
Provided by Boricua BBQ
Categories BBQ Sauce
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Bring the wine, water, prunes, vinegar, honey, ginger, and cinnamon to a boil in a saucepan. Reduce heat to medium-low and simmer until the prunes are tender, about 25 minutes.n
- Combine the prune mixture with the flour in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the prunes moving before leaving it on to puree. Puree in batches until smooth and return to a clean pot. Simmer over medium-low heat until the sauce has thickened, about 15 minutes.n
Nutrition Facts : Calories 43.8 calories, Carbohydrate 7.6 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.5 mg, Sugar 5.3 g
PRUNE CAKE
This was the cake I asked my mother to bake me for my birthday each year. Most people would turn up their noses at any food with prunes in it, but oh are they wrong! This cake is wonderful. When my mother had to go to the nursing home, I found her recipe written in the back of an old cookbook. I was so excited and have been baking it ever since. In fact, then I started making it for her. By the way, I lost my Little Mama when she was 95 years old. She was a wonderful cook and passed it down to me.
Provided by GA Hole In 1 GAL
Categories Desserts Cakes Bundt Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Combine prunes and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat to low, and simmer until prunes are tender, about 5 minutes. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Mix flour, 1 1/2 cups sugar, allspice, baking soda, nutmeg, cinnamon, and salt together in a mixing bowl. Combine vegetable oil, 1 cup buttermilk, and eggs in a separate bowl; pour them into the flour mixture. Mix until fully incorporated. Use an electric mixer to blend in the drained prunes; the mixer will break them up a bit. Stir in the chopped pecans.
- Pour batter into prepared pan and bake in preheated oven until a tester comes out clean, about 45 minutes. Remove cake from oven and allow it to cool for at least 10 minutes on a wire rack.
- To make icing, combine 1 cup sugar, margarine, 1/2 cup buttermilk, vanilla extract, and corn syrup in a saucepan and bring it to a boil over medium-high heat. Boil for a full 5 minutes, stirring occasionally.
- Invert cake onto a platter and pour hot icing over the cake.
Nutrition Facts : Calories 630.5 calories, Carbohydrate 73.2 g, Cholesterol 28.5 mg, Fat 37 g, Fiber 3.1 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 335.7 mg, Sugar 51 g
PRUNE-VANILLA APPLESAUCE
Try something new and tasty with yogurt, ice cream, pound cake, or oatmeal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Peel, core, and slice apples.
- In a large pot, bring apples, lemon juice, prunes, vanilla and 2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar.
- Let cool, then transfer applesauce to airtight containers.
Nutrition Facts : Calories 119 g, Fiber 4 g, Protein 1 g
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