Chicken with Red Wine and Prunes
Chicken with Red Wine and Prunes



  • 750ml red wine
  • 4 chicken legs, halved
  • 3 tbsp oil
  • 25g butter
  • 2 chopped tomatoes
  • 25g flour
  • 1 bouquet garni of bay leaves and thyme
  • 1 orange, pared peel only
  • 20 plump prunes, stones removed
  • Cornflour, if needed
  • Reduce the wine by half in a large saucepan, then pour over the chicken in a shallow dish and leave to marinate for 15 mins. Drain the chicken (keeping the marinade) and pat dry. Preheat the oven to 100C and heat the oil in a large casserole. Season the chicken and fry to brown all over for 5 mins, then reduce the heat and add the butter. Cook for 10 mins more, or until deep brown in colour. Pour off the excess fat.
  • Add the tomatoes to the pan and cook for 2 mins, then spoon in the flour and stir well. Gradually add the reduced wine, stirring all the time, then add about 500ml water to cover the meat. Add the bouquet garni and orange peel, and bring to the boil. Tip in the prunes and add the casserole to the oven - lid slightly ajar - for 2 hours.
  • When the meat is falling off the bone, remove the chicken and prunes and set aside. Reduce the sauce on the hob until rich and glossy, and thicken with a little cornflour if needed. Season well, then strain over the chicken and prunes. Serve sprinkled with parsley, with mashed potato on the side.
2 hrs
4 serving

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