Chicken With Shallots, Prunes, And Armagnac
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
44
Spice
30
Sweetness
59
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes
2
Cover and set aside
3
Heat oil in heavy large skillet over medium-high heat
4
Sprinkle chicken with salt and pepper
5
Add to skillet, skin side down; cook until browned, about 5 minutes per side
6
Transfer to plate
7
Pour off all but 2 tablespoons drippings
8
Add shallots; cook until browned in spots, about 5 minutes
9
Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits
10
Add broth, prunes, and thyme sprigs; bring to boil
11
Add chicken in single layer, skin side up, and any accumulated juices
12
Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes
13
Transfer chicken to plate
14
Stir vinegar into sauce; simmer until thickened, 3 minutes
15
Remove thyme sprigs
16
Season with salt and pepper
17
Pour sauce over chicken
18
Sprinkle with chopped thyme
19
Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes
20
Cover and set aside
21
Heat oil in heavy large skillet over medium-high heat
22
Sprinkle chicken with salt and pepper
23
Add to skillet, skin side down; cook until browned, about 5 minutes per side
24
Transfer to plate
25
Pour off all but 2 tablespoons drippings
26
Add shallots; cook until browned in spots, about 5 minutes
27
Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits
28
Add broth, prunes, and thyme sprigs; bring to boil
29
Add chicken in single layer, skin side up, and any accumulated juices
30
Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes
31
Transfer chicken to plate
32
Stir vinegar into sauce; simmer until thickened, 3 minutes
33
Remove thyme sprigs
34
Season with salt and pepper
35
Pour sauce over chicken
36
Sprinkle with chopped thyme