Title: Marinated Chicken with Prunes
Categories: Poultry
Yield: 4 Servings

MARINATED CHICKEN
3 1/2	lb	Broiling Chicken, quartered
1 1/3	c	Pitter Dried Prunes
4		Cloves Garlic, sliced
2	tb	Bred Wine Vinegar
1/2	c	Vegetable Oil
2	tb	Capers, drained
2	ts	Dried Mixed Herbs
		Salt and Pepper
OVEN-BRAISED CHICKEN
1 1/4	c	Dry White Wine
1	tb	Turbinado Sugar
HERB SAUCE
2/3	c	Chicken broth
1	tb	Cornstarch
1	tb	Cold Water
1	ts	Lemon Juice
		Italian Parsley

Marinated Chicken: Arrange chicken, prunes, and sliced garlic in a large plastic bag set in a deep bowl. Set aside. In a medium bowl, whisk together wine vinegar, oil, cpaers, mixed herbs, and salt and pepper to taste. Pour over chicken. Seal bag, forcing as much marinade up around chicken as possible. Refrigerate overnight, turning bag occasionally.

Oven Braised Chicken: Preheat oven to 350øF. Remove chicken from marinade, reserving marinade mixture. Par chicken dry with paper towels. Skim a little oil from marinade. Heat oil over medium heat in an ovenproof pot large enough to hold chicken in a single layer. Brown chicken starting skin side down in hot oil for 20 minutes, turning once.

Pour reserved marinade with prunes and wine over chicken. Sprinkle with sugar. Bring to a boil. Cover and bake at 350øF for 45 minutes. Baste with pan juices. Bake, uncoveredm for 20 minutes until juices run clear when chicken is pierced with a fork. Remove chicken and prunes with slotted spoons, reserving pan juices. Keep chicken and prunes warm.

Herb Sauce: Skim fat from pan juices. Measure 1 cup pan juices. Return to pot. Add broth. In a small bowl, mix cornstarch and cold water to a smooth paste. Stir into pot. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes. Stir in lemon juice and slt and pepper to taste. Spoon sauce over chicken. Garnish with parsley.

Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

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