From America's Test Kitchen Season 13: Big, Bold Chicken Braises
To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through.
More than 25 years ago, this dinner-party mainstay put The Silver Palate Cookbook on the map. Could we retool the recipe for today’s tastes?Watch the Video
Serves 4 to 6
Any combination of split breasts and leg quarters can be used in this recipe.