• Cooking Time:
  • Servings:
  • Preparation Time:


This is an original recipe written for my culinary program at the Institute of Culinary Education - I received an A as well as tested it in real life and it's really delicious! Enjoy :)


  • Canola Oil as needed
  • Spanish onion, small dice 2 tablespoons
  • Cloves, whole, ground 2 each
  • Cinnamon, ground 1 teaspoon
  • Allspice, ground ½ teaspoon
  • Capers, drained 2 tablespoons
  • Green olives, drained, sliced 2 tablespoons
  • Golden raisins 2 tablespoons
  • Chicken, in 8 pieces, bone in, skin on 1 whole
  • Salt as needed
  • Pepper as needed
  • Chicken stock 1 quart/as needed
  • Butter 1 tablespoon


  • Pre-heat the oven to 300 degrees F.
  • 2. Put enough oil in the appropriately sized pan to coat the bottom only; bring the pan to medium-high heat.
  • 3. Season the chicken pieces with salt and pepper, place them in the hot pan and saute the pieces until they pick up a light golden color on all sides. Remove the chicken and hold to the side.
  • 4. Add the onion and sweat until translucent without picking up any color.
  • 5. Add in the cloves, cinnamon, allspice, ginger, capers, green olives, and raisins and stir until fragrant, about 1 minute.
  • 6. Add the chicken pieces back to the pan in one layer.
  • 7. Add cold chicken stock until it comes up ½ way to 2/3 up the side of the chicken. Slowly bring the stock to a simmer, around 185 degrees. Do not let the liquid boil.
  • 8. Cover the pan with a tight fitting lid and move to the oven to finish cooking, until chicken is completely cooked through and has reached an internal temperature of 165 degrees F.
  • 9. Remove from the oven and remove chicken from the pan.
  • 10. Strain the sauce and reserve the solid flavoring agents (raisins, capers, olives) to the side.
  • 11. Place the pan over medium-high heat on the stove-top and reduce the strained sauce until it thickens and coats the back of a silver spoon.
  • 12. Swirl in the butter (monte au beurre) until incorporated fully into the sauce.
  • 13. Return the flavoring agents to the sauce, adjust seasoning with salt.
  • 14. Sauce should be served over the chicken.

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved