Braised Chicken With Prunes
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4chicken thighs
- 4chicken drumsticks
- Kosher salt and freshly ground black pepper
- ½cup flour
- 3tablespoons olive oil
- ¼cup white wine vinegar
- 1cup dry white wine
- 12large, plump dried prunes (preferably pruneaux d'Agen)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
909 calories; 55 grams fat; 13 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 58 grams protein; 1143 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
- Step 2
Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
- Step 3
Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
- Step 4
Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.
Private Notes
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Cooking Notes
High Desert Rat
I decreased the vinegar, increased the prunes and added slice from 1/2 an apple just for fun. Lots of gravy. Served with latkes. Delicious.
Harris
I make this regularly and it is a great recipe. I always use tarragon in this recipe and it livens it up a lot. Serve with red wine, like in the original article.
Terry
So much easier than what I was going to do with chicken thighs for tonight's dinner. Delicious silky sauce makes itself with no fuss, didn't have to reduce it, and vinegar amount was fine, perhaps because I used rice wine vinegar. Loved the prunes, and added capers to my own portion. Next time I'll try the suggested tarragon too. Great recipe.
BDM
Used largest Le Creuset I had to maintain single layer. I needed additional liquid (even with low heat it evaporated or perhaps more absorbed when I doubled dried plums) so added chicken stock and more wine.
High Desert Rat
I decreased the vinegar, increased the prunes and added slice from 1/2 an apple just for fun. Lots of gravy. Served with latkes. Delicious.
Katherine
Really tasty. Wants a bit of something to round it out, but it's an easy recipe to experiment with. I did a scant 1/4 cup of vinegar and 16 prunes per other comments and was pleased with the result, the sauce is delicious! I will definitely make it again.
Harris
I make this regularly and it is a great recipe. I always use tarragon in this recipe and it livens it up a lot. Serve with red wine, like in the original article.
Bill
Simply lovely. Cooked per recipe but went a bit light on the vinegar as recommended in comments. Easy elegant meal paired with rice and sautéed veggies. Reminded me of roasted chicken.
m.a.whiteside
i made this recipe twice the chicken tastes lush with little attention needed. Like Gaby, I too would use slightly less vinegar and more prunes.
Nadia
Came out really good.
Gaby
No fuss tasty recipe. Next time I'll add a bit less vinegar and a few more prunes.
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