Main Courses

REVIEWS Review(s)

Braised Chicken Agrodolce with Dried Prunes

Difficulty:Easy

Ingredients

  • ■   Five Peppercorn Mix
  • ■   Planeta Extra Virgin Olive Oil DOP
  • ■   4 oz cloves garlic
  • ■   Organic Vegetable Broth
  • ■   8 oz halved Dried Jumbo Prunes
  • ■   2 oz crushed Dried De Arbol Chiles
  • ■   ground Cinnamon

Description

Ingredients 1/4 cup all-purpose flour 1 teaspoon each Trapani Sea Salt and freshly ground Five Peppercorn Mix 1 (2 1/2 to 3-pound) cut-up whole chicken 2 tablespoons Planeta Extra Virgin Olive Oil DOP 1 large onion, sliced 1 cup chopped celery 2 cloves garlic, finely chopped 1 can (14 1/2 ounces) Organic Vegetable Broth 1 cup (about 6 ounces) halved Dried Jumbo Prunes 1/2 cup San Giacomo 5 yr Aged Balsamic Condiment 3 tablespoons Organic Evaporated Cane Juice Crystals (or granulated sugar) 1/2 teaspoon crushed Dried De Arbol Chiles 1/4 teaspoon ground Cinnamon 1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves Serve with Traditional Couscous or Vialone Nano Rice and a green salad Directions Combine flour, salt and pepper. Lightly coat chicken with flour mixture. In large skillet or Dutch oven, heat oil over medium-high heat. Brown chicken on all sides, about 10 minutes. Remove chicken. Add onion; cook and stir 3 to 4 minutes or until soft but not browned. Add celery and garlic; cook and stir 1 minute. Add Vegetable Broth, Dried Jumbo Prunes, San Giacomo Balsamic, sugar, crushed Dried De Arbol Chiles, Cinnamon and thyme; bring to a boil. Return chicken to pan; reduce heat to low. Cover; simmer about 1 hour or until chicken is tender. Skim off fat, if necessary; remove and discard cinnamon stick. Remove chicken. Increase heat to medium-high; cook remaining sauce, uncovered, 3 to 5 minutes or until slightly thickened. Serve with chicken. Recipe adapted from Todd English www.californiadriedplums.org Photo courtesy of www.cookinglight.com

  • 1. Combine flour, salt and pepper.
  • 2. Lightly coat chicken with flour mixture. In large skillet or Dutch oven, heat oil over medium-high heat.
  • 3. Brown chicken on all sides, about 10 minutes.
  • 4. Remove chicken. Add onion; cook and stir 3 to 4 minutes or until soft but not browned.
  • 5. Add celery and garlic; cook and stir 1 minute.
  • 6. Add Vegetable Broth, Dried Jumbo Prunes, San Giacomo Balsamic, sugar, crushed Dried De Arbol Chiles, Cinnamon and thyme; bring to a boil.
  • 7. Return chicken to pan; reduce heat to low. Cover; simmer about 1 hour or until chicken is tender. Skim off fat, if necessary; remove and discard cinnamon stick. Remove chicken.
  • 8. Increase heat to medium-high; cook remaining sauce, uncovered, 3 to 5 minutes or until slightly thickened.
  • 9. Serve with chicken.
  • 10. Serve with Traditional Couscous or Vialone Nano Rice and a green salad.
  • 11. Recipe adapted from Todd English www.californiadriedplums.org
  • 12. Photo courtesy of www.cookinglight.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...