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Chicken braised with prunes and shallots in a pan served with a side of broccolini and sourdough bread

Chicken braised with Prunes and Shallots

Shilpi & Etienne | between2kitchens
A hearty, comforting dish, cooked in one pot, easy to make and inexpensive. Chicken braised with prunes and shallots is a kid friendly family meal that is sure to go down a treat.
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine European
Servings 4 people

Ingredients
 
 

  • 8 chicken thighs
  • 14 dried prunes pitted
  • 8 medium shallots peeled
  • 4 sprig thyme
  • ½ bunch parsley
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 300 ml chicken stock
  • 4 tablespoon sherry
  • 2 tablespoon creme fraiche
  • 1 tablespoon cornflour
  • olive oil, salt and pepper

Instructions
 

  • If you are using chicken thighs with bone in, skip to the next step. But if you are using boneless chicken thighs, tie them with a string to avoid them from opening up.
  • Season the chicken with salt and pepper. Sear in pan with skin side down on high heat. When the chicken has taken colour, turn them around with a pair of tongs and keep cooking for another 2 minutes.
  • Remove the chicken from the pan and keep aside. Add the shallots to the pan and sear until they are golden brown.
  • Add the tomato paste and roast lightly in the pan. Deglaze the pan with sherry.
  • Place the chicken back into the pan and add the prunes, thyme, balsamic vinegar and chicken stock. Simmer on low heat.
  • After 15 minutes remove the chicken from the pan and reduce the sauce on high heat for about 5 minutes.
  • Turn down the heat to low and add crème fraiche. Mix cornflour with 2 tablespoon of cold water and add to the sauce. Bring to a boil and reduce the heat again.
  • Add the chicken back into the sauce and season with salt and pepper. Serve garnished with chopped fresh parsley.
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