Braised Chicken with Onions, Olives, and Prunes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Peeler
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Oven
- Stove
Ingredients
- 4 pounds chicken leg quarters, drumsticks and thighs separated
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 2 large onions, peeled, cut in half and sliced thinly
- 2 bay leaves
- peel of a lemon removed with a vegetable peeler
- Juice of ½ lemon
- ½ cup pitted olives, green or Kalamata
- 10-12 prunes
- Parsley for garnish
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