Warm the olive oil in a large, heavy casserole and cook the speck until light golden brown. Remove it to a plate, using a slotted spoon. Season the chicken with salt and pepper and brown it on both sides, then remove it to a plate. Add the leeks and shallots and saute. Add the thyme, bay leaf, wine, and chicken stock, scraping the bottom of the pot with a wooden spoon to dislodge the browned bits. Bring to a simmer and return the chicken to the casserole.
Cover the casserole loosely and simmer for 30 minutes. Add the soaked prunes and their liquids and simmer another 30 minutes, until the chicken is very tender and falling off the bone.
Remove the chicken to a plate and add the sauteed speck. Reduce the sauce for 5 minutes and season with salt and pepper. Return the chicken and speck to the sauce, let rest to cool, then reheat gently and serve.
Brown Chicken Stock:
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Yield: 1 1/2 quarts

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1713.88 Kcal (7176 kJ)
Calories from fat	823.44 Kcal
		% Daily Value*
Total Fat	91.49g	141%
Cholesterol	622mg	207%
Sodium	2846.74mg	119%
Potassium	2614.76mg	56%
Total Carbs	91.71g	31%
Sugars	44.01g	176%
Dietary Fiber	17.62g	70%
Protein	115.17g	230%
Vitamin C	44.5mg	74%
Vitamin A	0.5mg	15%
Iron	13.6mg	76%
Calcium	318mg	32%

Amount Per 100 g
Calories	142.75 Kcal (598 kJ)
Calories from fat	68.58 Kcal
		% Daily Value*
Total Fat	7.62g	141%
Cholesterol	51.81mg	207%
Sodium	237.1mg	119%
Potassium	217.78mg	56%
Total Carbs	7.64g	31%
Sugars	3.67g	176%
Dietary Fiber	1.47g	70%
Protein	9.59g	230%
Vitamin C	3.7mg	74%
Iron	1.1mg	76%
Calcium	26.5mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

41.1

Points
43

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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