The Best Braised Chicken With Dried Plums Recipes

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ALE-SIMMERED CHICKEN WITH DRIED PLUMS



Ale-Simmered Chicken with Dried Plums image

Provided by Dave Lieberman

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 12

3 pounds chicken pieces, bone-in and skin on
Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
2 medium onions, medium dice
4 cloves garlic, peeled and roughly chopped
2 (12-ounce) bottles good-quality ale
3 ounces tomato paste (about 1/2 small can)
1 (14.5-ounce) can crushed tomatoes
1/2 pound carrots (about 6 small carrots), peeled and chopped into 3/4 to 1-inch pieces
5 sprigs fresh thyme
8 ounces pitted 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.

THE BEST BRAISED CHICKEN WITH DRIED PLUMS



The Best Braised Chicken With Dried Plums image

This recipe is from one of Martha's older cookbooks. It makes ABSOLUTELY DELICIOUS chicken, one of my all-time favorites. It's easy to make and is such a comforting and flavorful meal on a cool night. Best when served over mashed potatoes.

Provided by annya127

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
8 skinless chicken thighs (boneless is best, but bone-in works fine too)
salt and pepper
1 large onion, chopped
1 -2 tablespoon all-purpose flour (use 2 for a thicker sauce)
2 cups dry white wine (or white cooking wine)
1 cup pitted dried plum
3 bay leaves (optional)

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.

Nutrition Facts : Calories 446.1, Fat 12.4, SaturatedFat 2.4, Cholesterol 114.5, Sodium 126.7, Carbohydrate 35.4, Fiber 3.6, Sugar 18.9, Protein 28.7

BRAISED CHICKEN WITH DRIED PLUMS, OLIVES AND CAPERS



Braised Chicken with Dried Plums, Olives and Capers image

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.

Provided by McCormick Gourmet

Categories     Entrees,

Yield 8

Number Of Ingredients 14

1/4 cup plus 2 tablespoons olive oil divided
1/4 cup red wine vinegar
2 cloves garlic minced
2 tsps McCormick Gourmet™ Organic Thyme
1/2 tsp sea salt grinder
1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground
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 Bay Leaves, Turkish
2 tbsps chopped fresh parsley

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

Nutrition Facts : Calories 288 Calories

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