BRAISED CHICKEN WITH PRUNES

Braised Chicken With Prunes image

Provided by Amanda Hesser

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 chicken thighs
4 chicken drumsticks
Kosher salt and freshly ground black pepper
1/2 cup flour
3 tablespoons olive oil
1/4 cup white wine vinegar
1 cup dry white wine
12 large, plump dried prunes (preferably pruneaux d'Agen)

Steps:

Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 11 grams, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams