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Chicken with prunes

I'm looking for a recipe that has chicken and prunes in a light sauce. Don't remember where I saw the recipe, but it involved thin sliced chicken cutlets, dredged and browned. The sauce was prunes (maybe apricot) An carmelized onions. Don't remember the liquids.

Anyone make something like this? Have any advice?

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    1. re: treb

      The first link didn't work FYI.

      Second recipe sounds good, thanks

      1. re: monavano

        No, definitely wouldn't look twice at a recipe that calls for chicken with bones. The flavor combo sounds good

        1. re: cheesecake17

          Really? Why not? It is much easier to keep the chicken moist, imo.

          1. re: magiesmom

            I don't like chicken with bones. I'll cook it, but won't eat it.

            1. re: cheesecake17

              I'll eat bone in or out. I'm defrosting boneless, skinless thighs for slow cooker Chicken Marbella, so thanks for posing the question.

          2. re: cheesecake17

            I'd recommend using boneless chicken thighs.

            1. re: cheesecake17

              My parents have made it many times with boneless skinless chicken breasts and it is still delish.

              1. re: cheesecake17

                That same recipe for chicken Marbella can easily be adapted to boneless chicken pieces. If there are recipes that you like and call for bone-in pieces, many can be worked to use boneless chicken to fit your needs.

                1. re: foreverhungry

                  Thanks. Does this reheat well? Need to make it tonight to serve tomorrow night

                  1. re: cheesecake17

                    I've made Marbella many times and it does reheat well. My only word of caution is that don't overcook it the first time. Dark meat can take longer cooking times, but it's not quite like braising chuck or shoulder of beef and pork.
                    It can go too far. Other than that, like most braises, the flavors will meld even more if it's refrigerated for a day.

              2. re: monavano

                That recipe has been one of the most successful crowd pleasers I've known for nearly 20 years. Rather sad that someone "wouldn't look twice" at a chicken recipe that was on the bone. Guessing this is a "ladies who lunch" situation where people don't actually know that chickens have bones, fish have eyeballs, olives have pits -- you know, the real world.

                1. re: Terrie H.

                  Ah, maybe a little harsh there, terrie. I know a number of folks who have chicken bone issues -- can't touch them, and/or shudder to watch others eat chicken wings, etc. It's interesting as a subset of other folks' distaste but not bothersome to me.

                  1. re: Terrie H.

                    I know that chicken has bones, steak comes from cows, and olives have pits. My life is buys, reading time is short, and recipes that don't interest me don't usually get a second look. Same way that I don't really pay attention to shrimp/ pork since I keep kosher

                2. Chicken and prunes *screams* Moroccan- tagine aux poulet et pruneaux.

                  There's a jillion recipes online for this and a jillion ways to make it. Search for a recipe from Morocco and go heavy on the spices. Awesome.

                  1. my biggest concern on using thin-sliced cutlets would be that the cutlets will be overdone and dry before the prunes get plump and soft.

                    Prunes and dried apricots are amazing with meats -- you might consider boneless breasts or thighs, rolled around partially-plumped fruit, then braised.

                    2 Replies
                    1. re: sunshine842

                      Agree, however, you could hydrate the dried fruit in hot water and even use some of it in the cooking.

                      1. re: sunshine842

                        Oops, I missed that part about the thin sliced breasts.

                        Suspect using a taginière or Dutch over would work to keep things moist, too. Great stuff!

                      2. It's on the cover of Cooking Light, Jan/Feb 2012. I made it once and added dried cranberries just because I had some. This one is called "Double Plum Baked Chicken" (with plum wine).

                        1 Reply
                        1. Too late for your purposes in posting, I think, but for a quick recipe with some Moroccan-ish flavor, I like this one a lot - with the caveat that the sauce is so much better made a day ahead and reheated that I wouldn't do it another way. Boneless, skinless thighs reheat well, but I think that overcooks b/s breasts so if using breasts, I'll brown them, then let them finish cooking in the sauce I made ahead of time.

                          http://www.epicurious.com/recipes/foo...

                          1 Reply
                          1. re: Caitlin McGrath

                            I ended up making a recipe from a friend, very similar to this. The onions carmelized for about30 minutes. It was a hit, and I'll definitely make it again