Norwegian Chicken Braised with Dried Fruit Recipe

Originally posted September 10, 2007.

The weather is getting cooler, and the fog didn’t burn off in the Bay Area this weekend till late afternoon. Chill fall weather says one thing to me … braising.

I flipped through my cookbooks and found a Norwegian-style recipe for chicken simmered with a variety of dried fruit. It was very easy to throw together and unbelievably tasty. Kid-friendly too with it’s sweet tang and bright colors.

I served it with buttered rice mixed with toasted almonds and steamed broccoli. It was perfect.

You should try it too.

Norwegian Chicken Braised with Dried Fruit Recipe

1/4 cup oil or butter
1 chicken cut up
1 onion, chopped
2 cups water or stock
2 tsp dried thyme
salt and pepper to taste
2 cups assorted dried fruit
1 lemon, thinly sliced

1. Heat the oil or butter in a large pot or Dutch oven over medium heat. Brown the chicken pieces a few pieces at a time. Remove to a plate.
2. Add the onion and sauté till translucent. Add back the chicken pieces and enough water to come 1/2 to 2/3 the way up the chicken, about 2-3 cups. Sprinkle with thyme, salt and pepper.
3. Bring to a simmer, reduce heat and cover. Let simmer about 30 minutes. Remove cover, add dried fruit and cover with lemon slices. Season with salt and pepper and cover again. Simmer another 30 minutes till chicken is tender.
4. Remove from heat, adjust seasoning and serve.