Chicken with prunes in red wine

This is inspired by the food of south westFrance, but it isn’t cooked in a traditional way. I’ve made it into one of thosedishes that, thankfully, looks after itself; it’s a very easy version of aclassic. You can have it on the table in 40 minutes. Pretty good for a dishthat has such depth.
Portions:4
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Ingrediënten

FOR THE CHICKEN

  • 8 skin-on bone-in chicken thighs or a mixture of joints
  • 2 large onions halved
  • 1 tbsp olive oil
  • salt and pepper
  • 300 ml ½ pint red wine
  • 16 mi-cuit prunes or soft good-quality prunes
  • 2 garlic cloves finely chopped
  • ½ tbsp crème de cassis optional

FOR THE HERB CRUST

  • good handful of flat-leaf parsley leaves finely chopped
  • salt flakes
  • 2 garlic cloves finely chopped
  • 2 tbsp coarse breadcrumbs I prefer whole grain bread here
  • 1½ tbsp olive oil
  • 2 tbsp brandy or Armagnac

Instructies

  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Trim the skin on the chicken so it just covers them (you just want to get rid of those straggly bits).
  • Slice each onion half into large half-moon shaped wedges (about 1.
  • 5cm/¾in thick at their thickest).
  • Heat the oil in an ovenproof dish that can hold all the chicken in a single layer.
  • Season the chicken and brown it on all sides over a medium-high heat, just to colour it, not cook it through.
  • Remove the chicken and pour away all but 1 tbsp of fat.
  • Add the onions and cook for about four minutes, season and return the chicken, skin side up.
  • Make sure both chicken and the onions are quite moist with fat.
  • Put into the oven for 20 minutes.
  • Heat the wine in a small pan and add the prunes.
  • Simmer for two minutes, then add the garlic and the cassis (if using; I just like the extra fruity taste it imparts), then set aside.
  • To make the herb crust, put the parsley, salt flakes (and some pepper) and the garlic into a mortar and pestle and pound together.
  • Or just chop the parsley and garlic finely and season.
  • In either case, mix to a rough paste with the breadcrumbs and olive oil, then add the brandy.
  • When the chicken has cooked for 20 minutes, turn the onions to colour on the other side, dot the prunes among them and pour in the wine.
  • Cook for 10 minutes, then spread the herb paste over the chicken.
  • Cook for another 10 minutes.
  • The wine should be reduced and the prunes plump.
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Recipe Category Chicken / Fruit
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