Dried Plum And Olive Chicken Recipes

ALE-SIMMERED CHICKEN WITH DRIED PLUMS

Steps:

• Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
• Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.

BRAISED CHICKEN WITH DRIED PLUMS, OLIVES AND CAPERS

Steps:

• 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
• Refrigerate at least 4 hours or overnight for best flavor. Remove chicken from marinade. Discard any remaining marinade
• 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
• 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

DRIED PLUM AND OLIVE CHICKEN

Steps:

• Place chicken in a large slow cooker; sprinkle with salt and pepper. Add plums, olives, capers, Italian seasoning, garlic and bay leaves. Pour broth, honey and vinegar over all in the cooker.
• Cover and cook for 5 to 6 hours.
• Serve with hot cooked rice.

THE BEST BRAISED CHICKEN WITH DRIED PLUMS

Steps:

• In a heavy pot or skillet (with a lid), heat oil over medium-high.
• Season chicken with salt & pepper. Cook in 2 batches until browned, 8-9 minutes, flipping once. Transfer to a plate.
• To pot, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown, 5-7 minutes. Reduce heat if necessary.
• Add flour, cook, stirring, 1 minute.
• Add wine and chicken along with any accumulated juices.
• Add bay leaves (if using).
• Cover and cook until chicken is opaque throughout, 8-10 minutes (or thirty if your pan sucks too!). Stir in prunes.
• If you prefer the sauce to be less watery, remove lid, and continue to cook on medium heat until the sauce reduces to the desired consistency.
• Remove bay leaves, and serve with polenta or mashed potatoes to catch the savory sauce.

APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE

Steps:

• Preheat oven to 400°F.
• Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
• Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
• If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
• Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
• Dave's Take:
• Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.