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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat. | 2. Add chicken skin-side down and reduce heat to moderate. | 3. Fry until sides are golden brown. | 4. (Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate. | 5. Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown. | 6. Return the chicken to the pan and lay the parsley and bay leaf on top. | 7. Pour in 1/2 cup of chicken broth. | 8. Bring to a boil over high heat. | 9. Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar. | 10. Place on high heat. | 11. Bring prunes to a boil and simmer for 30 minutes or until prunes are tender. | 12. Preheat the oven to 250 degrees F. | 13. Remove the chicken from the skillet and arrange attractively on an ovenproof platter. | 14. Scatter the cooked prunes over the top. | 15. Cover the platter loosely with foil and put it into the oven. | 16. Press hard on the vegetables with a spoonback releasing the juices. | 17. Discard vegetables. | 18. Set juices aside. | 19. Melt two tablespoons of butter in the skillet and add the flour. | 20. Cook on high heat until flour is golden brown. | 21. Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened. | 22. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
salt				-	-	-	-
black pepper				-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
vegetable oil olive	2	tablespoons		-	-	-	-
carrot	1		scraped cut	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
onion	1	cup	chopped	64.0	14.944	1.76	0.16
parsley	1	sprig		0.36	0.0633	0.0297	0.0079
bay leaf	1			-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
water				-	-	-	-
prune	1/2	lb	pitted	238.1363	63.0494	1.9731	0.4536
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.