Chicken With Prunes in Red Wine Sauce from A Bird in the Hand by Diana Henry
Savor tender chicken with prunes in red wine sauce, enhanced by an herbed crust, in under an hour—perfect for a weeknight meal or a special weekend treat.
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Cooking tools:
- Mortar and pestle
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Spoon
- Tongs
- Kitchen shears
- Measuring spoon
- Measuring cup
Ingredients
- 8 skin-on, bone-in chicken thighs
- 2 large onions, halved
- 1 tablespoon olive oil
- Salt
- pepper
- 1 ¼ cups red wine
- 16 mi-cuit prunes, or soft, good-quality prunes
- 2 garlic cloves, minced
- ½ tablespoon creme de cassis (optional)
- Good handful of flat-leaf parsley leaves, finely chopped
- Salt flakes
- 2 tablespoons coarse bread crumbs (I prefer whole-grain bread here)
- 1 ½ tablespoons olive oil
- 2 tablespoons brandy or Armagnac
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