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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) burgundy, pinot noir, or other fruity red wine |
1 chicken in serving pieces |
2 medium onions, chopped |
1 tablespoon(s) minced garlic |
1 tablespoon(s) olive oil |
1 pound(s) pitted prunes |
salt and pepper |
Directions:
1. Heat oil in skillet on medium high. One minute later, add as many chicken pieces as will fit without crowding, skin side down. Cook, rotating pieces and adjusting heat as necessary to cook evenly, til browned on skin side (about 5 min). Turn and brown on other sides. When done, sprinkle with salt and pepper and transfer to baking dish or Dutch oven. Add remaining pieces. Add onions and cook over medium-high, stirring occasionally, til softened (3-5 min), then remove to baking dish.
2. Turn heat to medium and add garlic. 30 seconds later, add prunes. Cook 1 min, stirring once or twice, and add to baking dish.
3. Turn skillet heat to high and add half the wine. Cook, stirring and scraping the bottom of the pan to remove any solid particles, til wine is reduced by half. Pour into dish along with remaining wine.
4. Turn heat under dish to high and bring to boil. Stir, then reduce heat to low and cover. Simmer, stirring once or twice, til chicken is done (about 30 min).
5. Remove cover and raise heat to high. Cook til sauce thickens a bit. Taste and adjust seasoning if necessary.
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