Braised Chicken with Dried Plums, Olives and Capers

Braised Chicken with Dried Plums, Olives and Capers

A wonderful recipe for a dinner party. The combination of red wine vinegar, thyme, dried plums, olives and capers creates a savory sweet and sour sauce for tender braised chicken.
20m
PREP TIME
1hr
COOK TIME
288
CALORIES
14
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 Mix 1/4 cup of the oil, vinegar, garlic, thyme, sea salt and pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well
  • 2 Refrigerate at least 4 hours or overnight for best flavor. Remove chicken from marinade. Discard any remaining marinade
  • 3 Heat remaining 2 tablespoons oil in large skillet on medium heat. Add chicken; cook 5 minutes on each side or until chicken is browned. Add wine, stirring to loosen browned bits in bottom of skillet. Add chicken stock, dried plums, olives, capers and bay leaves; bring to boil. Reduce heat to low; cover and simmer 30 minutes or until chicken is cooked through
  • 4 Place chicken on serving platter. Keep warm. Discard bay leaves. Simmer sauce 10 to 15 minutes or until slightly thickened. Spoon sauce over chicken. Sprinkle with chopped parsley before serving

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