Braised Chicken with Prune Sauce

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat.
  • Add chicken skin-side down and reduce heat to moderate.
  • Fry until sides are golden brown.
  • (Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate.
  • Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown.
  • Return the chicken to the pan and lay the parsley and bay leaf on top.
  • Pour in 1/2 cup of chicken broth.
  • Bring to a boil over high heat.
  • Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar.
  • Place on high heat.
  • Bring prunes to a boil and simmer for 30 minutes or until prunes are tender.
  • Preheat the oven to 250 degrees F.
  • Remove the chicken from the skillet and arrange attractively on an ovenproof platter.
  • Scatter the cooked prunes over the top.
  • Cover the platter loosely with foil and put it into the oven.
  • Press hard on the vegetables with a spoonback releasing the juices.
  • Discard vegetables.
  • Set juices aside.
  • Melt two tablespoons of butter in the skillet and add the flour.
  • Cook on high heat until flour is golden brown.
  • Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened.
  • Serve at once.
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