Chicken With Shallots, Prunes, and Armagnac

Name: Chicken With Shallots, Prunes, and Armagnac
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 cup large pitted prunes (about 20); 2/3 cup armagnac or 2/3 cup other brandy, divided; 2 tablespoons olive oil; 4 lbs cut-up free-range chicken; 12 large shallots, peeled; 1 1/4 cups organic chicken broth; 3 large fresh fresh thyme sprigs, plus; 1 1/2 teaspoons chopped fresh thyme; 1 teaspoon sherry wine vinegar

Submitted by swissms

"Bon Appétit | February 2008"

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Ready In:: 40mins
Ingredients:: 9
Serves:: 4

ingredients

1 cup large pitted prunes (about 20)
²⁄₃ cup armagnac or 2/3 cup other brandy, divided
2 tablespoons olive oil
4 lbs cut-up free-range chicken
12 large shallots, peeled
1 ¹⁄₄ cups organic chicken broth
3 large fresh fresh thyme sprigs, plus
1 ¹⁄₂ teaspoons chopped fresh thyme
1 teaspoon sherry wine vinegar

directions

Boil prunes with 1/3 cup 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 1/3 cup 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.

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RECIPE SUBMITTED BY

swissms

I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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