BRAISED CHICKEN WITH PRUNE SAUCE
I recieved this recipe from a 60-year-old Russian woman while on student exchange in Moscow. Unlike most Russian dishes, this dish is relatively easy to prepare, but it is very elegant. I reccomend it with borscht and meat dumplings.
Provided by Paul B.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat.
- Add chicken skin-side down and reduce heat to moderate.
- Fry until sides are golden brown.
- (Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate.
- Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown.
- Return the chicken to the pan and lay the parsley and bay leaf on top.
- Pour in 1/2 cup of chicken broth.
- Bring to a boil over high heat.
- Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar.
- Place on high heat.
- Bring prunes to a boil and simmer for 30 minutes or until prunes are tender.
- Preheat the oven to 250 degrees F.
- Remove the chicken from the skillet and arrange attractively on an ovenproof platter.
- Scatter the cooked prunes over the top.
- Cover the platter loosely with foil and put it into the oven.
- Press hard on the vegetables with a spoonback releasing the juices.
- Discard vegetables.
- Set juices aside.
- Melt two tablespoons of butter in the skillet and add the flour.
- Cook on high heat until flour is golden brown.
- Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened.
- Serve at once.
Nutrition Facts : Calories 602, Fat 32.4, SaturatedFat 12.2, Cholesterol 123.3, Sodium 385, Carbohydrate 47.3, Fiber 5.3, Sugar 27.6, Protein 33.6
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
PLUM BARBECUE SAUCE
from Cooking Light, this zesty sauce can be brushed over food after it's cooked or during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.
Provided by LainieBug
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
- Uncover and simmer 15 minutes or until thick, stirring occasionally.
- Cool 10 minutes, then place mixture in a food processor. Process until smooth.
- Refrigerate in an airtight container for up to 2 weeks.
- Serving size: 2 tablespoons.
Nutrition Facts : Calories 311.9, Fat 1.2, SaturatedFat 0.1, Sodium 1403.1, Carbohydrate 77.8, Fiber 3.1, Sugar 65.6, Protein 4.1
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