Skip to main content

Mediterranean Braised Chicken with Dates, Cherries, & Pistachios

This was the main dish from my "Top of the Central Coast" Beaujolais dinner party when Katie and her friends came to town. The sweetness of the dried fruits were tempered with the fresh herbs. And this was a hit.

I paired the Domaines Piron - Morgon Côte du Py 2015 with this dish. The Morgon was the only bottle empty at the end of the night. I know we were all pacing ourselves to make sure that we tasted all wines. But this was the Beaujolais that had people returning for second - and third...and fourth - pours. The wine was delightfully complex with rich aromas, structured tannins, and a distinct minerality.

Ingredients serves 6

  • 2 T olive oil
  • 1/2 C dried dates, pitted and halved
  • 1/2 C dried cherries, pitted
  • 1 white onion, chopped
  • 1/4 C balsamic vinegar
  • 1/4 t ground black pepper
  • 6 chicken thighs (bone-in, skin-on)
  • 1 t freshly chopped thyme
  • 1/4 t ground cinnamon
  • 1/2 C chicken broth (plus more, if needed)
  • roasted, salted, shelled pistachios, for garnish
  • mashed potatoes, for serving

Heat olive oil over medium heat in a Dutch oven or heavy-bottomed pot with a tight-fitting lid. Add in the onion; cook until the onions soften and begin to turn translucent. Add the chicken, skin-side down. Sear for 20 minutes. Move chicken to another dish. Pour in the chicken broth and balsamic vinegar. Stir in the black pepper and cinnamon. Bring to a simmer. Place the chicken, skin-side up in the liquid and sprinkle with the fresh thyme. Nestle the dates and cherries around the thighs. Cover and let the chicken braise for an additional 30 minutes.

Serve chicken with a side of mashed potatoes, spooning dates and cherries over the meat. Sprinkle with pistachios. Serve immediately.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh