Braised Chicken Thighs with Green Olives, Shallots and Prunes by Foodie’s Chef Laura Brennan - Foodi

Name: Braised Chicken Thighs with Green Olives, Shallots and Prunes by Foodie’s Chef Laura Brennan - Foodi
Ingredients: 6-8 pieces boneless & skinless chicken thighs (about 1 u00be-2 pounds total weight); 2-3 tablespoons oil for searing, plus more as needed; Kosher salt & fresh ground pepper; 8-10 whole shallots, about u00bd pound, peeled but left whole; u00bd pound carrots, peeled; 8-10 pieces whole prunes; u00bc teaspoon dried thyme leaves; 6-8 whole, pitted green olives; u00bc cup dry white wine or dry sherry; 1 cup low sodium chicken stock; 1 bay leaf

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Prunes get a bad rap. I contend that they shouldn’t be judged so harshly-- they are remarkably soft, sweet and delicious. Many recipes try to by-pass the issue by calling for ‘dried...

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Ingredients

6-8 pieces boneless & skinless chicken thighs (about 1 u00be-2 pounds total weight)
2-3 tablespoons oil for searing, plus more as needed
Kosher salt & fresh ground pepper
8-10 whole shallots, about u00bd pound, peeled but left whole
u00bd pound carrots, peeled
8-10 pieces whole prunes
u00bc teaspoon dried thyme leaves
6-8 whole, pitted green olives
u00bc cup dry white wine or dry sherry
1 cup low sodium chicken stock
1 bay leaf