Chicken with prunes

Recipe from: 4/9/1996 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 2
    kg
    chicken pieces, skinned
  • salt and freshly ground black pepper
  • 15
    ml
    mustard powder
  • 125
    ml
    flour
  • 250
    g
    lean bacon, chopped into smaller pieces (optional)
  • 65
    ml
    olive oil
  • 1
    large onion, chopped
  • 2
    carrots, scraped and sliced into rings
  • 2
    celery sticks, sliced
  • 4
    large cloves garlic, crushed
  • 250
    g
    prunes, stoned
  • 90
    ml
    French mustard
  • 500
    ml
    chicken stock
  • 250
    ml
    dry white wine
  • 250
    ml
    port
  • bunch fresh mixed herbs (parsley, sage, rosemary and thyme)
  • 65
    ml
    fresh parsley, chopped
 

Method

1 hr 30 min
 
Preheat the oven to 180 ºC and spray an ovenproof dish with non-stick spray. Season the chicken pieces to taste with salt and pepper. Mix the mustard powder and flour and roll the chicken pieces in the mixture. Fry the bacon in a dry pan until done. Remove from the pan. Add oil if necessary and fry the chicken pieces until brown. Remove from the pan to an ovenproof dish. Stir-fry the onion, carrot, celery and garlic in a pan until tender. Add to the chicken pieces along with the bacon. Add the prunes. Mix the French mustard, stock, wine and port and heat slightly. Pour over the chicken. Add the herbs to the chicken, cover and bake for an hour. Remove the lid and bake for another 30 minutes or until the chicken is nicely browned and the sauce slightly thickened. Remove from the oven, remove any excess fat and the herbs and sprinkle the dish with fresh parsley. Serve with rice or mashed potato seasoned with butter and black pepper. Serves 8.
 

Read more on: poultry  |  bake
 

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