Name: Prune and Mushroom Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 3 slices 1/4-inch (1/2-cm) thick pancetta, cut into pieces; 4 skinless chicken legs; 1 lb (454 g) white button mushrooms, quartered; 1 onion, thinly sliced; 1 tablespoon (15 ml) flour; 1 cup (250 ml) port wine or chicken broth; 2 tablespoons (30 ml) lemon juice; 4 prunes, pitted and sliced; Salt and pepper

Ingredients

3 slices 1/4-inch (1/2-cm) thick pancetta, cut into pieces
4 skinless chicken legs
1 lb (454 g) white button mushrooms, quartered
1 onion, thinly sliced
1 tablespoon (15 ml) flour
1 cup (250 ml) port wine or chicken broth
2 tablespoons (30 ml) lemon juice
4 prunes, pitted and sliced
Salt and pepper

Preparation

In a large saucepan, brown the pancetta over medium heat. Add the chicken and brown on each side. Season with salt and pepper. Reserve the chicken on a plate.
In the same pan, brown the mushrooms and onion with the pancetta. Add olive oil, if necessary. Season with salt and pepper. Sprinkle with the flour and cook for 1 minute. Add the port wine and lemon juice and bring to a boil while stirring. Add the reserved chicken and the prunes. Cover and simmer over low heat for about 45 minutes or until the chicken is cooked through.
Serve with mashed potatoes and a green vegetable.

Note from Ricardo

It is cheaper to buy skin-on chicken and remove it yourself for this recipe.

If you mostly cook on Sundays, know that this dish freezes well.

Prune and Mushroom  Chicken

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note