Chicken with Tomatoes, Prunes, Cinnamon, and Wine
Main Dishes • Mediterranean
Description
Chicken with tomatoes, prunes, cinnamon, and wine
Ingredients
- Ground Black Pepper to taste
- Poultry 1 piece
- Salt to taste
- Butter 2½ spoons
- Dry White Wine 10 fl oz
- Water 5 fl oz
- Tomatoes 10 oz
- Cinnamon 1 piece
- Pitted Wild Apricots 16 pieces
- Red Wine Vinegar 2 spoons
- Sugar 2 spoons
Step-by-Step Guide
Step 1
Cut the chicken into 8 pieces and season with salt and black pepper.
Step 2
Sear the pieces of chicken in butter in a heavy, shallow skillet in two batches (for 5 minutes each).
Step 3
Once the frying process is complete, tightly arrange all the pieces of chicken in the skillet (skin side down), add the wine, bring to a boil, and wait until the liquid has reduced by half (about 4 minutes).
Step 4
Add more water to the pan, then add the peeled and finely chopped tomatoes, 1 cinnamon stick, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring to a boil again. Continue to cook, covered, on low heat for 20 minutes.
Step 5
Add the sliced prunes, vinegar, and sugar to the skillet, bring to a boil again, reduce the heat, cover with a lid, and cook for 10 minutes. Then, using tongs, remove the pieces of chicken from the skillet, place them on a serving dish, and cover with foil.
Step 6
Bring the remaining sauce in the pan to a boil and continue cooking over high heat for 8-10 minutes. Wait until the sauce thickens and reduces to about 300 ml. Remove the cinnamon stick from the sauce.
Step 7
Arrange the chicken on plates, with 2 pieces per person. Serve with the prepared sauce made from tomatoes and prunes.
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