I absolutely adore this recipe because it masterfully combines sweet and savory flavors with the prunes, honey, and aromatic spices creating a cozy and comforting dish. Plus, it’s the kind of meal that looks impressive but is surprisingly easy to whip up, making it perfect for impressing my foodie friends over a casual dinner.
I adore the culinary art. I delight in the alchemy of creating wholesome and delectable dishes.
My Braised Chicken with Prunes is one such dish. The tender chicken thighs steeped in an unfathomably savory combo of olive oil, garlic, and a couple of handfuls of spices—cinnamon and cumin, to name two—that bring a beguiling contrast of flavors to the palate.
Add balsamic vinegar and prunes, and you’ve got a dish that is not only good for you but also a true delight in so many respect. And it just looks gorgeous, too.
Ingredients
Chicken Thighs:
Abundant in protein and succulent with wholesome lipids.
Prunes:
Sweetness that comes naturally, along with fiber and antioxidants.
Olive Oil:
Fat that’s good for your heart boosts flavor and texture.
Onion:
Enhances the flavor profile and adds a subtle sweetness.
Garlic:
Fragrant, strengthens immunity, and enriches flavor.
Cinnamon:
Contributes to a warm, sweet, and spicy note.
Thyme:
Fresh herbs with a delicate earthiness.
Balsamic Vinegar:
The dish is balanced by a sweet and tangy taste.
Honey:
Sweetness with a natural caramel flavor.
Ingredient Quantities
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- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup chicken stock
- 1/2 cup dry white wine or chicken broth
- 1 cup pitted prunes
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley, for garnish
“`
Instructions
1. The chicken thighs should be seasoned with salt and freshly ground black pepper on either side.
2. In a big frying pan or Dutch oven, warm the olive oil on medium-high. Put in the chicken thighs, skin down, and cook until they are golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
3. In the identical skillet, toss in the sliced onion and sauté that until it’s softened, around 5 minutes. Add the minced garlic, ground cinnamon, ground cumin, and ground ginger, and cook for one more minute until they’re all fragrant and the room is smelling delicious.
4. Add the chicken stock and dry white wine (or extra chicken broth) to the pan to deglaze it, using a wooden spoon to scrape up the fond that has developed at the bottom.
5. Blend the prunes, balsamic vinegar, and honey into the mixture, ensuring that all the elements are well combined.
6. Return the pan to the heat; nestle the chicken thighs into the mixture of prunes and returned juices. Scatter with thyme and tuck in a couple of bay leaves.
7. When the mixture reaches a simmer, lower the heat to maintain a gentle simmer. Cook the chicken with the lid on the pan for 30-40 minutes. The chicken is done when it is fork-tender and no longer pink in the middle.
8. Take off the lid and keep on cooking for another 5-10 minutes to give the sauce a chance to thicken up a bit.
9. Take out the bay leaves and modify the seasoning as required by adding more salt and pepper to taste.
10. Serve the chicken that has been braised in wine hot. Garnish with fresh parsley, chopped fine.
Equipment Needed
1. Large frying pan or Dutch oven
2. Tongs
3. Plate
4. Wooden spoon
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Lid for the frying pan or Dutch oven
FAQ
-
Q: Can I use boneless chicken thighs instead of bone-in?
A: Yes, boneless thighs can be used, but they may cook faster. Adjust the cooking time accordingly. -
Q: What can I substitute for prunes?
A: You can use dried apricots or dried figs as substitutes for prunes while maintaining a similar sweetness. -
Q: Is it necessary to use the white wine?
A: The white wine adds depth to the flavor, but you can substitute it with more chicken broth if preferred. -
Q: How can I make this dish ahead of time?
A: The dish can be prepared a day in advance and reheated gently on the stove over low heat before serving. -
Q: Can this recipe be made in a slow cooker?
A: Yes, after browning the chicken and sautéing the onions and garlic, transfer all ingredients to a slow cooker and cook on low for 4-6 hours. -
Q: How do I thicken the sauce if it’s too thin?
A: You can let it simmer uncovered for a few extra minutes or mix a little cornstarch with cold water and stir it in.
Substitutions and Variations
2 tablespoons olive oil can be replaced with 2 tablespoons of either vegetable oil or canola oil.
2 medium shallots can be substituted for 1 large onion.
1 teaspoon allspice can be substituted with 1 teaspoon ground cinnamon.
1 cup vegetable broth can be substituted for 1 cup chicken stock.
1/2 cup dry white wine or chicken broth can be substituted with 1/2 cup juice from an apple.
Pro Tips
1. Sear for Crispy Skin: Ensure the pan is hot before adding the chicken thighs skin-side down. Press them slightly to guarantee even contact with the pan, enhancing crispiness.
2. Enhance Flavor with Marination: For deeper flavor, season the chicken thighs with salt and pepper and let them marinate in the fridge for an hour or two before cooking.
3. Deglazing Technique: When deglazing, use a wooden spoon to gently scrape up the browned bits in the pan; these add immense flavor to your sauce.
4. Balancing Sweetness and Acidity: Taste the sauce before adding the prunes and adjust the balance of honey and vinegar according to your preference to avoid it becoming too sweet or acidic.
5. Rest and Absorb: After cooking, let the chicken rest in the sauce off the heat for a few minutes. This allows the chicken to absorb more of the flavors before serving.
Braised Chicken With Prunes Recipe
My favorite Braised Chicken With Prunes Recipe
Equipment Needed:
1. Large frying pan or Dutch oven
2. Tongs
3. Plate
4. Wooden spoon
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Lid for the frying pan or Dutch oven
Ingredients:
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- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 cup chicken stock
- 1/2 cup dry white wine or chicken broth
- 1 cup pitted prunes
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup chopped fresh parsley, for garnish
“`
Instructions:
1. The chicken thighs should be seasoned with salt and freshly ground black pepper on either side.
2. In a big frying pan or Dutch oven, warm the olive oil on medium-high. Put in the chicken thighs, skin down, and cook until they are golden brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
3. In the identical skillet, toss in the sliced onion and sauté that until it’s softened, around 5 minutes. Add the minced garlic, ground cinnamon, ground cumin, and ground ginger, and cook for one more minute until they’re all fragrant and the room is smelling delicious.
4. Add the chicken stock and dry white wine (or extra chicken broth) to the pan to deglaze it, using a wooden spoon to scrape up the fond that has developed at the bottom.
5. Blend the prunes, balsamic vinegar, and honey into the mixture, ensuring that all the elements are well combined.
6. Return the pan to the heat; nestle the chicken thighs into the mixture of prunes and returned juices. Scatter with thyme and tuck in a couple of bay leaves.
7. When the mixture reaches a simmer, lower the heat to maintain a gentle simmer. Cook the chicken with the lid on the pan for 30-40 minutes. The chicken is done when it is fork-tender and no longer pink in the middle.
8. Take off the lid and keep on cooking for another 5-10 minutes to give the sauce a chance to thicken up a bit.
9. Take out the bay leaves and modify the seasoning as required by adding more salt and pepper to taste.
10. Serve the chicken that has been braised in wine hot. Garnish with fresh parsley, chopped fine.
