Herby Chicken with Prunes and Carrots Recipe

Name: Herby Chicken with Prunes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs, about 6 ounces each; Salt and freshly ground pepper; All-purpose flour; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 4 large garlic cloves, peeled; 4 carrots, thinly sliced; 1 1/2 cups Cotes-du-Rhone; 1 bay leaf; 4 thyme sprigs; 1 rosemary sprig; 4 ounces pitted prunes, quartered; 1 1/2 cups chicken stock, preferably homemade

Servings: persons

8 chicken thighs, about 6 ounces each
Salt and freshly ground pepper
All-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large garlic cloves, peeled
4 carrots, thinly sliced
1 1/2 cups Cotes-du-Rhone
1 bay leaf
4 thyme sprigs
1 rosemary sprig
4 ounces pitted prunes, quartered
1 1/2 cups chicken stock, preferably homemade

1
Preheat the oven to 350.
2
Season the chicken with salt and pepper and dust with the flour, tapping off the excess.
3
In a large deep skillet or shallow flameproof casserole, melt the butter in the oil.
4
Add the chicken and cook over high heat, turning once, until deeply browned and crusty, 12 to 14 minutes.
5
Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.
6
Add the garlic and carrots cook over low heat until softened, 5 minutes.
7
Add the wine and cook over high heat until reduced by half, 5 minutes.
8
Add the bay, thyme, rosemary, prunes and stock and bring to a boil.
9
Return the chicken to the pan.
10
Transfer to the oven and braise until the meat is tender, 45 minutes longer.
11
Return the pan to high heat and boil until the liquid is slightly reduced, about 5 minutes.
12
If desired, remove the bay leaf, rosemary and thyme sprigs before serving.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken thighs, about 6 ounces each, Salt and freshly ground pepper, All-purpose flour, 2 tablespoons unsalted butter, and more.

Yes, Herby Chicken with Prunes and Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herby Chicken with Prunes and Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions