Braised Chicken With Prunes

1. 1

   Generously season chicken pieces with salt and pepper.

2. 2

   Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated.

3. 3

   Shake off any excess flour.

4. 4

   Place a deep saute pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two.

5. 5

   Add olive oil, and heat until oil shimmers.

6. 6

   Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes.

7. 7

   Turn chicken, and allow to sit again until browned, 3 to 4 minutes.

8. 8

   Add vinegar, wine and prunes.

9. 9

   Cover, and reduce heat to low.

10. 10

    Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.

11. 11

    Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm.

12. 12

    Raise heat under the pan to high, and reduce pan juices for a minute or two.

13. 13

    Pour juices over chicken pieces, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.