Braised Chicken

This is a method that you don't see all that often, but given that the weather is turning a bit cooler it's not a surprise that this recipe came up.  Plus it's a great way to cook both the white meat and dark meat at the same time without one getting dried out.

 All the stuff you'll need for the dish.  White wine, chicken, flour, ginger, olives, chicken broth, pepper, tomato paste, celery, carrot, onion, garlic, parsley, red pepper flakes, bay leaf, paprika, salt, apple juice and prunes.  Long ingredient list but simple dish.

 I halved the chicken and then seasoned it with salt and pepper then dusted it in flour.  The chicken then was seared off in some oil until the crust got crispy and delicious.

 After the chicken was done cooking, the diced vegetables, all the seasonings and the tomato paste went into the pan  and sauteed for a few minutes.

Then the pan was deglazed with the wine, broth and apple juice.

 i added the chicken to the pan and it went into a 350 degree oven covered for about 30 minutes.

 The recipe didn't call for this but the sauce was a bit loose when it came out of the oven so I let it reduce over the flame for a few minutes before plating up.

 After reducing then the prunes and olives went in until they were heated through.

The final plate.