Sunday, January 13, 2008

Chicken with Prunes & Olives

M of course was skeptical as to the prune section of this recipe. Prunes do get a bad rap, but it was my duty to prove to M that they are not only edible, but delicious.

We started off by browning thighs and legs in some olive oil, only seasoned with some S&P. After they were browned on both sides, we transferred them to our Dutch oven along with: 12oz dried pitted prunes chopped in half, 1/3 cup capers with juice, 12oz green olives, a few tbsp of brown sugar, some fresh thyme, oregano and a bay leaf.

We then added a few cups of chicken stock, put the cover on the pot, and put it into a 350 degree oven for about an hour. We gave it a stir about halfway through the cooking process to make sure that everyone had equal time under liquid.

I probably could've added a tad more brown sugar, but I wouldn't have changed anything else! We served it with some whole wheat couscous and a field green salad that we dressed with some of the sauce. The dish was sweet and salty and briny and made M, maybe not a prune lover, but definitely a liker!

1 comment:

sher said...

That looks fabulous! I love the idea of the prunes and the olives. Sweet and salty paired together perfectly. Great recipe and pictures.