Braised Chicken in
Sweet Wine with Prunes
Braised Chicken in
Sweet Wine with Prunes
4 chicken hind quarters
1/4 pound pancetta
1 carrot, sliced thick
1 yellow onion, sliced
1 celery stalk, sliced thick
2 tsp chopped garlic
1 Tbsp fresh thyme
12 oz can San Marzano whole tomatoes
8 whole prunes (pitted)
1 cup Vin Santo or other sweet wine
2 1/2 cups chicken stock
1/2 Tbsp apple cider vinegar
1 Tbsp whole grain mustard
1-2 Tbsp creme fraiche
Season chicken with salt and pepper and dust with all purpose flour. Sear on all sides in a little olive oil. Remove and set aside.
Add pancetta to pan. Brown lightly. Add vegetables and saute approximately five minutes. Add prunes, thyme and chicken. Add wine and enough stock to barely cover the meat. Braise until tender.
Remove meat. Simmer sauce, skimming surface. Swirl in mustard and creme fraiche. Splash cider vinegar. Add salt and pepper to taste.
Serve with smashed potatoes or sauted pasta and savoy cabbage.
Wine Suggestion: Pinot Noir is a great match for this dish.