Chicken with Shallots, Prunes, and Armagnac

Ingredients for Chicken with Shallots, Prunes, and Armagnac

• 240ml large pitted prunes (about 20)

• 160ml Armagnac or other brandy, divided

• 2 cucharadas de aceite de oliva

• 450g cut-up free-range chicken

• 12 large shallots, peeled

• 300ml organic chicken broth

• 3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme

• 1 cucharadita de vinagre de vino de Jerez

Boil prunes with 80ml Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 80ml Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.

Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.