Braised Chicken with Onions, Olives, and Prunes
Ingredients
2 lbs chicken breast
⅓ tsp ground black pepper
Juice of ¼ of lemon
Peel of a lemon, removed with a vegetable peeler
1 bay leaf
2 Tbsp olive oil
¼ cup pitted olives, green or Kalamata
5-6 prunes
½ tsp kosher salt
Parsley for garnish
1 large onion, peeled, cut in half and sliced thinly
Directions
Season the chicken with 1/4 teaspoon salt and 1/3 teaspoon freshly ground pepper.
In a large roasting pot or Dutch oven, add the oil then cover the bottom with half of the sliced onions and season them lightly with 1/8 teaspoon salt. Place all the chicken pieces on top of the onions, then cover them with the remaining onion slices and sprinkle again lightly with 1/8 teaspoons salt. Tuck the lemon peel, bay leaves and olives between the chicken pieces.
Cover the pot and place it over medium-high heat. After about 10 minutes, reduce the heat to medium to medium-low to make sure it is cooking slowly.
Braise the chicken for 30 minutes, then flip the pieces upside down and tuck in the prunes, distributing them evenly throughout.
Continue braising for about 20 more minutes or until the chicken is completely cooked.
Serve sprinkled with chopped parsley.
Nutritional information:
5 Servings
Serving Size: 1/5 recipe
Calories: 305.5 kcals
Total Fat: 11.4g
Saturated Fat: 2g
Cholesterol: 116.1mg
Sodium: 550.9mg
Total Carbohydrate: 10.4g
Protein: 39.3g
Fiber: 1.8g