DRIED SALTED PRUNES RECIPES

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BRAISED CHICKEN WITH PRUNES RECIPE - NYT COOKING



Braised Chicken With Prunes Recipe - NYT Cooking image

Provided by Amanda Hesser

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 8

4 chicken thighs
4 chicken drumsticks
Kosher salt and freshly ground black pepper
1/2 cup flour
3 tablespoons olive oil
1/4 cup white wine vinegar
1 cup dry white wine
12 large, plump dried prunes (preferably pruneaux d'Agen)

Steps:

  • Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
  • Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
  • Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
  • Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

Nutrition Facts : @context http//schema.org, Calories 863, UnsaturatedFatContent 32 grams, CarbohydrateContent 46 grams, FatContent 48 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 11 grams, SodiumContent 967 milligrams, SugarContent 1 gram, TransFatContent 0 grams

STEWED CHICKEN THIGHS WITH DRIED FRUITS RECIPE | EATINGWELL



Stewed Chicken Thighs with Dried Fruits Recipe | EatingWell image

Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the touch of vinegar to create an unforgettable savory flavor. You'll want quick-cooking barley or whole-wheat couscous to soak it up.

Provided by Mark Bittman

Categories     Quick & Easy Low-Calorie Chicken Recipes

Total Time 30 minutes

Number Of Ingredients 11

2 teaspoons extra-virgin olive oil
2 bone-in chicken thighs, skin removed
1 small onion, sliced
2 cloves garlic, finely chopped
1 14-ounce can reduced-sodium chicken broth
12 dried apricots, quartered
12 pitted prunes, quartered
2 tablespoons sherry vinegar, or red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add chicken thighs and cook until golden, about 2 minutes per side. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add broth, apricots, prunes and vinegar. Bring to a boil; reduce heat to low. Cover and simmer until the chicken is no longer pink in the middle, about 6 minutes. Transfer to a plate and cover with foil to keep warm.
  • Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Season with salt and pepper. Serve the chicken topped with the sauce and garnished with parsley.

Nutrition Facts : Calories 458.8 calories, CarbohydrateContent 70.6 g, CholesterolContent 57.4 mg, FatContent 11.2 g, FiberContent 9.7 g, ProteinContent 21.8 g, SaturatedFatContent 2.5 g, SodiumContent 656.8 mg, SugarContent 45.3 g

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