Chicken With Prunes Recipe
Chicken With Prunes Recipe with Chicken, Prunes, Onion, Herbs, Red Wine, Butter, Onions, Stock & Redcurrent Jelly.
INGREDIENTS
4 Chicken Joints
4 oz (100g) Prunes
1 Onion, sliced
1 Bay Leaf
6 Peppercorns
1/2 pint (300ml) Red Wine
2 tablespoons Olive Oil
1 oz (25g) Butter
4 Onions, quartered
2 tablespoons Plain Flour
1/4 pint (150ml) Chicken Stock
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 rounded Tablespoon Redcurrent Jelly
METHOD
Put the Chicken in a pan with the Prunes, sliced Onion, Bay Leaf, Peppercorns and Wine. Bring slowly to the boil, then cool. Turn into a bowl, cover and marinate in the fridge for several hours or overnight. Strain the marinade, stone the Prunes and reserve the liquid.
Heat the Oil in a pan, add the Butter, then the Chicken Joints and fry quickly until golden brown, turning once. Remove the Joints from the pan, add the quartered Onions, fry until golden then add to the Chicken.
Blend the Flour with the fat remaining in the pan, stir in the marinade and bring to boiling point, stirring. Add the remaining ingredients to the pan with the Chicken, Onions and Prunes. Cover and simmer for 1 hour or until the Chicken is tender. Check seasoning before serving. Serves 4.
Based on the Chicken With Prunes recipe in:
Popular French Cookery
by Marry Berry (Octopus Books 1972).