Chicken with Prunes: Pollo alle Prugne

Name: Chicken with Prunes: Pollo alle Prugne
Prep time: 1 h 51 min
Cook time: 1 h 51 min
Total time: 1 h 51 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 1 kilograms chicken, cut into 6 pieces (breast, leg and thigh), rinsed and dried; 2 kilograms chicken wings, backs, and bones; 473 milliliters dry white wine; 2 teaspoons minced fresh thyme leaves; 2 leeks, whites only, thinly sliced; 47 milliliters olive oil; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 1 bunch parsley stems; 12 dried prunes, plumped in 1/2-cup warm grappa or brandy; 4 servings Salt and pepper; 12 shallots, finely chopped; 57 grams speck, finely chopped; 2 Tbsps tomato paste

Chicken with Prunes: Pollo alle Prugne

Need a gluten free, dairy free, and primal main course? Chicken with Prunes: Pollo alle Prugne could be an excellent recipe to try. This recipe makes 4 servings with 1740 calories, 110g of protein, and 110g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 51 minutes. Head to the store and pick up celery, parsley stems, leeks, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Warm the olive oil in a large, heavy casserole and cook the speck until light golden brown.

Ingredients you will need

Olive Oil

Speck

Remove it to a plate, using a slotted spoon. Season the chicken with salt and pepper and brown it on both sides, then remove it to a plate.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Slotted Spoon

Add the leeks and shallots and saute.

Ingredients you will need

Shallot

Leek

Add the thyme, bay leaf, wine, and chicken stock, scraping the bottom of the pot with a wooden spoon to dislodge the browned bits. Bring to a simmer and return the chicken to the casserole.

Ingredients you will need

Chicken Stock

Bay Leaves

Whole Chicken

Thyme

Wine

Equipment you will use

Wooden Spoon

Pot

Cover the casserole loosely and simmer for 30 minutes.

Add the soaked prunes and their liquids and simmer another 30 minutes, until the chicken is very tender and falling off the bone.

Ingredients you will need

Whole Chicken

Prunes

Bone

Remove the chicken to a plate and add the sauteed speck. Reduce the sauce for 5 minutes and season with salt and pepper. Return the chicken and speck to the sauce, let rest to cool, then reheat gently and serve.

Ingredients you will need

Salt And Pepper

Whole Chicken

Sauce

Speck

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle