This is my favorite chicken recipe - I found at least 15 years ago in the original Silver Palate cookbook (the white covered one). I've made this many, many, many times. I always use boneless, skinless breasts. The recipe makes a lot & I make it with everything but the brown sugar and freeze it uncooked. It's THE dish I make for others - when they have a baby, break a leg, have company, have a death in the family. EVERYONE loves it.
Update 7/4/2010 - Made exactly as written except for substituting mango for prunes (all I had on hand). My personal preference is to cut back on capers next time, but my husband said he liked it (and he hates trying anything new). I marinated for 19 hours and it went together easily. 4/13/10 The recipe comes from Silver Palette Cookbook. Another site stated marinating chicken for 5 hours was sufficient. I haven't made yet, I'll update review once made. Thanks for posting!
This was very tasty. I used leg-thigh quarters, so cooked an extra 15 min. Definitely will make again.
I quadrupled this receipe and used boneless breasts for a birthday dinner party buffet. EVERYONE loved it. As the cook, I really appreciated the fact that I could do all the prep two nights before the party (first night - assembling and marinating raw; second night - cooking, cooling, and marinating more). It was tres easy! This approach also allowed me to have a house free of cooking fragrances, which sometimes is a bonus when you want to use scented candles or have fragrant flowers.
My all time favorite chicken recipe. My grandmother adds dried apricots in addition to the prunes. This adds a little color and tastes great too!
This was very good. I grilled the chicken after it had marinaded as the weather was so hot here. I will be making this again & finishing off the recipe as instructed. I will continue to use this recipe to grill with also. Thanks Uncle Bill.
This recipe makes fork tender chicken breasts! Very, very good chicken. What a nice combination of ingredients. I found it too sour without the brown sugar, so added half the recommended amount. It was perfect for our tastes. Thanks, Uncle Bill.
This recipe is much improved by using boneless chicken thighs and breasts...it also helps -if you trim all visible fat away to reduce the calories...great dinner party dish- but not wonderfully attractive unless you "party it up" with parsly...a pretty serving bowl" etcetera...THE TASTE IS FABULOUS!!!