How to cook chicken stew with prunes?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken goes well with any dried fruit. To prepare a delicious dinner, you can use any classic recipe or invent your own variation of the dish. Most often you want the meat to be marinated (ideally overnight), but you can skip this step. With some culinary tricks, you'll still end up with tender and flavorful prune chicken stew.

Asian version with dried fruits

This recipe will allow you to prepare a delicious meal for 4 people. Couscous and roasted vegetables (such as eggplant and zucchini) can be served as a side dish. However, pasta or mashed potatoes are quite suitable for this delicate dish. All you'll need is the following:

• 6 chicken thighs on the bone, with skin;
• 1 large onion, finely chopped
• 4 garlic cloves, minced;
• half a lemon - juice only;
• one and a half l.ch. ground ginger;
• 3 l.h. ground cinnamon;
• half l. h. ground turmeric;
• a pinch of saffron;
• 300ml chicken broth;
• 200 grams of prunes;
• 200 grams of apricots;
• 100 grams of almond petals;
• handful of fresh coriander, chopped;
• a handful of flat-leaved parsley, chopped.

How to make it?

Step by step recipe for chicken stew with prunes is very simple. Preheat the oven to 180ºC, then add 2 tablespoons of olive oil to a large skillet and heat on the stovetop. Once the oil is hot, add the chicken thighs and fry until golden on all sides. Take the chicken out and set it aside for a few minutes.

Add the finely chopped onion to the pan and sauté over low heat for a few minutes until it begins to soften. Add minced garlic, lemon juice, ground ginger, ground cinnamon and turmeric. Saute for another minute, stirring to let the spices release their flavors. Return the chicken to the skillet, then add the saffron and chicken broth. Stir again, cover and simmer in the oven for 40 minutes.

After this time, add dried apricots and prunes, adding a little less than half of the chopped coriander and parsley. Replace the lid and simmer in the oven for another 40 minutes.

In the last few minutes of cooking, lightly toast the almond flakes (no oil needed). Take out ofpan and set aside. Transfer chicken stew with prunes and dried apricots to a deep dish, then sprinkle with flaked almonds, remaining chopped coriander and parsley. Serve with couscous for garnish.

Fragrant dish with green olives and prunes

Delightful combination of sweet, tart and savory flavors makes this prune chicken stew a real culinary masterpiece. Serve it with rice or whole grain couscous so the garnish can soak up the delicious sauce. In total you will need the following:

• 600 grams skinless, fat free chicken thighs;
• 1 l.h. olive oil;
• a glass of uns alted chicken broth;
• glass of red wine vinegar;
• a glass of chopped pitted green olives;
• cut pitted prunes;
• freshly ground pepper to your liking.

Cooking a spicy dish

How to cook chicken stew with prunes? Dry the poultry meat with a paper towel. Heat oil in a large non-stick skillet over low heat.

Add chicken and fry until browned, about two minutes per side. Pour in the broth and vinegar, bring to a boil, stirring. Add olives, prunes and peppers; reduce heat to low. Cover and simmer until meat is tender and no longer pink in the center, 12 to 15 minutes. Transfer the stewed chicken with prunes to a plate. Pour the sauce from the pan and serve.

Variant in sour cream sauce

This is one of my favorite recipes for chicken stew with prunes in sherry and sour cream sauce. This dish will take less than an hour to prepare, including only twenty minutes of active preparation. In total you will need the following:

• 4 chicken breasts;
• s alt and pepper;
• 2 l. Art. uns alted butter;
• 2 garlic cloves, minced or pureed;
• 240 grams of sliced mushrooms, small mushrooms are best;
• a glass of dry sherry;
• one hundred grams of prunes;
• a third cup of sour cream;
• half l. h. thyme.

Cooking chicken in sour cream sauce

This dish is quite easy to prepare. As in one of the previous options, you will first need to fry the chicken meat in a pan on the stove, and then place it in the sauce to stew in the oven. Preheat the oven in advance to 180 degrees. Melt a tablespoon of oil in a large skillet over moderate heat. S alt and pepper generously on both sides of the chicken breasts. Once the butter has melted, add them to the pan. Then pour in a quarter cup of sherry. Cook the chicken for three minutes on each side until it is browned. Then take it out of the pan and place it on a plate while you prepare the sauce.

Melt another tablespoon of butter in the same skillet you used to cook the chicken. Add garlic andtoss with it any brown bits stuck to the bottom and sides. Add the mushrooms after a minute.

Sprinkle with s alt and pepper and toss until mushrooms are evenly coated with butter. Cook for two minutes. Then add the remaining sherry and prunes. Let the mushrooms simmer for another four minutes. Then add sour cream and thyme. Let the sauce simmer for five minutes, then add the chicken back to the pan. Put the container in the oven for thirty minutes to make the meat soft. After half an hour, the chicken stew with prunes in sour cream should be cooked - serve it with pasta or rice. Pour the sauce over the top.