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
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 8 bone-in skinless chicken thighs, about 2 1/2 pounds
- 1/2 cup white wine
- 1/2 cup dried plums, pitted and halved
- 1/2 cup chicken stock
- 1/2 cup pitted green olives, quartered
- 1/4 cup capers, with juice
- 4 McCormick Gourmet™ Organic Turkish Bay Leaves
- 2 tablespoons chopped fresh parsley
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
