THE BEST BRAISED CHICKEN WITH DRIED PLUMS
This recipe is from one of Martha's older cookbooks. It makes ABSOLUTELY DELICIOUS chicken, one of my all-time favorites. It's easy to make and is such a comforting and flavorful meal on a cool night. Best when served over mashed potatoes.
Provided by annya127
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy pot or skillet (with a lid), heat oil over medium-high.
- Season chicken with salt & pepper. Cook in 2 batches until browned, 8-9 minutes, flipping once. Transfer to a plate.
- To pot, add onion and season with salt and pepper. Cook, stirring, until onion begins to brown, 5-7 minutes. Reduce heat if necessary.
- Add flour, cook, stirring, 1 minute.
- Add wine and chicken along with any accumulated juices.
- Add bay leaves (if using).
- Cover and cook until chicken is opaque throughout, 8-10 minutes (or thirty if your pan sucks too!). Stir in prunes.
- If you prefer the sauce to be less watery, remove lid, and continue to cook on medium heat until the sauce reduces to the desired consistency.
- Remove bay leaves, and serve with polenta or mashed potatoes to catch the savory sauce.
Nutrition Facts : Calories 446.1, Fat 12.4, SaturatedFat 2.4, Cholesterol 114.5, Sodium 126.7, Carbohydrate 35.4, Fiber 3.6, Sugar 18.9, Protein 28.7
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