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