Chicken with Shallots, Prunes, and Armagnac

Ingredients for Chicken with Shallots, Prunes, and Armagnac

• 240ml large pitted prunes (about 20)

• 160ml Armagnac or other brandy, divided

• 2 tablespoons olive oil

• 450g cut-up free-range chicken

• 12 large shallots, peeled

• 300ml organic chicken broth

• 3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme

• 1 teaspoon Sherry wine vinegar

How to make Chicken with Shallots, Prunes, and Armagnac

Boil prunes with 80ml Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 80ml Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.

Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.