Best Ale Simmered Chicken With Dried Plums Recipes

APRICOT GLAZED CHICKEN WITH DRIED PLUMS AND SAGE

Apricot Glazed Chicken with Dried Plums and Sage image

This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour; sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves. They give a distinctive taste to the dish and make it a beautiful, festive platter that you can really be proud of.

Provided by Dave Lieberman

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

Preheat oven to 400 degrees F.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

Nutrition Facts : Calories 412 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 115 milligrams, Sodium 238 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 36 grams, Sugar 29 grams

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

Ingredients

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

APRICOT-GLAZED CHICKEN WITH DRIED PLUMS AND SAGE

Apricot-Glazed Chicken with Dried Plums and Sage image

Provided by Dave Lieberman

Categories Chicken Fruit Herb Poultry Bake Dinner Dried Fruit Apricot Plum Fall Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 10-12 servings

Number Of Ingredients 8

Ingredients

2 chickens, cut into pieces
One 12-ounce jar apricot preserves
12 to 15 medium dried plums, pitted
1 tablespoon white vinegar
A few pinches of salt
20 grinds of freshly ground pepper
10 cloves garlic, peeled
20 to 30 sage leaves

Steps:

Preheat oven to 400°F.
Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 9 x 13-inch baking pans.
Mix together the preserves and the vinegar in a mixing bowl. Dump over the chicken, add the remaining ingredients, and toss with the chicken until the chicken is evenly coated. Arrange the chicken pieces in the pan(s), skin side up, and spaced evenly apart.
If you want to prepare this in advance, you can do everything up to this point, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting.
Roast until the tops of the chicken pieces are browned, about 35-40 minutes.
Dave's Take:
Recipes that use a lot of whole peeled garlic cloves are a perfect reason to look for containers of peeled garlic in the produce section of the supermarket. In my experience, Christopher Ranch is the best brand out there right now. The garlic is always fresh and potent.