Ingredients: 1 roasting chicken, cut into 6 or 8 pieces 3 cups Light Marinade with Hennepin 1 tablespoon butter 1 tablespoon vegetable oil 10 pearl onions, peeled salt and freshly ground pepper to taste 2 tablespoons flour 8 oz. dried prunes, soaked for 30 minutes in hot water and drained 1/2 cup dark raisins
Directions:1. Marinade the chicken for 2 hours at room temperature. 2. Take the chicken out of the marinade and dry thoroughly with paper towels. Heat the butter and oil in a Dutch oven or heavy casserole and brown the meat with the pear onions on all sides. Season to taste with salt and pepper. Sprinkle the flour evenly over the meat, stir to combine. Pour in the marinade and add the prunes and raisins. 3. Bring the mixture to a boil, reduce the heat and simmer for 30 minutes, lid ajar. Uncover the dish and simmer for another 30 minutes, stirring occasionally, or until the meat is fork tender and the sauce has nicely reduced. Serve immediately with a generous serving of "Belgian fries" and plenty of Hennepin. |