Civet De Poulet
A rich and flavorful chicken dish with garlic, prunes, olives, and capers, marinated and baked to perfection—ideal for hearty, Mediterranean-inspired meals for 4 to 6 people.
Ingredients
Instructions
- Trim chicken breasts and cut into bite-sized pieces.
- Marinate the chicken with garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers, and bay leaves for 8 hours.
- Pour the marinated mixture into a roasting pan in a single layer.
- Combine sugar with white wine.
- Pour the wine mixture over the chicken mixture.
- Bake in a 425°F oven for 10 minutes.
- Do not overcook the chicken.
- Add minced parsley before serving.
Tips & Substitutions
For extra flavor, consider adding a splash of lemon juice or a tablespoon of Dijon mustard to the marinade. If you prefer a sweeter dish, substitute some of the brown sugar with honey. To save time, use pre-minced garlic or a garlic paste. Always taste and adjust the seasoning before baking, as the sweetness from the prunes can vary.
Serving Suggestions
Serve the Civet De Poulet over a bed of rice or alongside crusty bread to soak up the delicious sauce. A fresh green salad with a light vinaigrette can complement the richness of the dish. It also pairs beautifully with Mediterranean recipes, enhancing the overall dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F for 15-20 minutes until warmed through. Alternatively, use a microwave on medium power, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Civet De Poulet contains roughly 894 calories, with 37g protein, 79g carbohydrates, and 54g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (177% of the Daily Value), and dietary fiber (146% of the Daily Value). Note that it is relatively high in sodium, at 2027mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken for added flavor, but be sure to adjust the cooking time as it will take longer to fully cook. Make sure the internal temperature reaches 165°F.
What can I substitute for prunes?
If prunes are unavailable, dried apricots or figs can be used as a substitute, offering a different yet delicious sweetness to the dish. You can also try dried cherries for a tart flavor.
Can this recipe be made ahead of time?
Absolutely! You can marinate the chicken a day in advance. Just keep it refrigerated until you're ready to bake. This allows the flavors to meld beautifully, enhancing the dish's overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).