Chicken Thighs in Creamy Prune Sauce
Main Dishes • Italian
Description
Chicken Thighs in Creamy Prune Sauce
Ingredients
- Chicken Thighs 0 lbs
- Prunes 5 oz
- Walnuts 5 oz
- Cream 22% 1½ cups
- Butter 2 tablespoons
- Thyme to taste
- Oregano a pinch
- Ground Black Pepper to taste
- Wheat Flour 2 tablespoons
- Salt to taste
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Soak the prunes.
Step 3
Wash and dry the chicken thighs, season with salt (you can marinate them), and if necessary, make cuts to give them a uniform, attractive shape. Heat the vegetable oil in a skillet and fry the meat for 7–10 minutes over medium heat.
Step 4
Place the chicken in a deep baking dish and top with the prunes.
Step 5
Chop the walnuts in a blender (or, wrapped in a clean towel, crush them with a rolling pin) and toast them in the heated butter for 3–4 minutes (a strong aroma of roasted nuts should develop).
Step 6
Warm the cream, add it to the walnuts, season with spices and salt, add the flour, and stir. Pour the sauce over the chicken, cover the dish with a lid (if you don't have one, wrap it with a sheet of foil) and bake for 30 minutes.
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