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Poulet aux pruneaux

Serves : 4 celebrities
Preparation : 1 hour
Cooking : 1 hour

Ingredients

Instructions

  • Soak the prunes in weak tea until they have plumped up, for at least 1 hour.
  • Heat the oil in a skillet.
    Add the chicken pieces and brown them over high heat for about 5 minutes, turning them regularly on all sides.
    Season with salt.
    The chicken should just be browned, not fully cooked, otherwise it will be too dry in the end.

  • Remove the chicken pieces and place them in your serving dish.
    Leave the juices in the skillet.
  • Prepare the chicken broth.
    Peel, core, and finely chop the onions.
  • In a pan, sauté the sliced onions until golden brown.
    Remove any excess oil from the onions (leaving about 1/2 cup).
    Pour the chicken broth over the onions and stir.
  • Pour the onion-broth mixture into the baking dish, placing it underneath the chicken.
    Drain the prunes and arrange them around the chicken in the liquid.
  • Sprinkle the mixture with almond flour.
    Preheat the oven to 175°C.
  • If you have a tagine dish, cover it with the lid.
    If you don't have a tagine dish, cover the dish with a sheet of parchment paper topped with a sheet of aluminum foil. Make a hole in the center to allow steam to escape.
  • Place in the oven and bake for one hour.
  • Meanwhile, cook the basmati rice.
    Serve the chicken with prunes alongside the rice.

    • Notes

    WHAT TO DRINK WITH THIS CHICKEN WITH PRUNES? Choose an aromatic white wine like a Gewürztraminer or a Viognier, or, if those aren’t available, a light, low-tannin red such as Pinot Noir or Gamay, to complement the dish’s sweet-and-salty balance.