For a hearty dish try this recipe for braised chicken cooked with a tasty combination of capers, prunes and Spanish blood sausage.
Start the day before. Make 3 slashes in the flesh of the chicken. Then make the marinade by mixing all the ingredients in a bowl. Lay the breasts in a shallow glass or stainless steel dish and spoon over the marinade, rubbing it into the cuts. Place the covered dish in the fridge and leave overnight.
Preheat the oven to 190oC. Lift the chicken from the marinade and drain well, keeping the marinade. Heat the sunflower oil in a flameproof casserole. That will take the thighs in a single layer. Fry the chicken until golden brown. Turn chicken over and remove the casserole from the heat to cool a little.
Pour the reserved marinade over the chicken and then sprinkle on the brown sugar. Pour the wine around the chicken and tuck in the bay leaf. Add the sausages, cover with a lid and place in the oven for about 20 minutes, basting the chicken occasionally.
Lift the chicken on to a serving dish and return the casserole to the heat. Bring the juices to a simmer and add the parsley. Mix well and add the seasoning, then pour the contents of the casserole over the hot chicken. Serve with plain boiled new potatoes.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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