CHICKEN - BRAISED WITH PRUNES & CREAM

By porklion

CHICKEN - BRAISED WITH PRUNES & CREAM

Yields: 2 Servings

Preparation Time: 10 min
Cooking Time: 35 min

Source: Rachael Ray Everyday 02/11

Ingredients

• 1/2 cup dried pitted prunes
• 1/4 cup sherry vinegar
• 1 tsp brown sugar
• 4 skin-on, bone-in chicken thighs, patted dry
• Salt and pepper
• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cups chicken broth
• 1/3 cup heavy cream
• 2 cups cooked long-grain rice, such as basmati

Details

Servings 2
Preparation time 10mins
Cooking time 45mins
Adapted from rachaelraymag.com

Preparation

Step 1

1) In a small bowl, toss the prunes with the vinegar and brown sugar. Let marinate for at least 10 minutes.

2) Meanwhile, season the chicken thighs with salt and pepper. In a large skillet or dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

3) Discard all but 1 tablespoon of fat and lower the heat to medium. Add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the prune-vinegar mixture and return the chicken thighs to the pan. Add the chicken broth and simmer until the chicken is cooked through and the liquid is reduced by half, about 20 minutes. Stir in the cream.

4) Divide the rice and chicken thighs between 2 plates and spoon the sauce on top.