Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------MARINATED CHICKEN--------------------------
3 1/2 lb Broiling Chicken, quartered 1/2 c Vegetable Oil
1 1/3 c Pitter Dried Prunes 2 tb Capers, drained
4 Cloves Garlic, sliced 2 ts Dried Mixed Herbs
2 tb Bred Wine Vinegar 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 ts Lemon Juice
1 tb Cornstarch Italian Parsley
1 tb Cold Water

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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