Braised Chicken Thighs with Prunes and Apricots
Bone-in chicken thighs are braised with prunes, apricots, cognac, cinnamon, and bay leaves, then finished with toasted pine nuts. The dried fruit softens in the savory sauce while remaining intact.
Ingredients
- 20 dried apricots pitted
- 20 dried prunes pitted
- 2 tablespoons extra virgin olive oil
- 1 kg bone-in skin-on chicken thighs about 8 thighs
- 1½ teaspoons salt divided
- 1 cinnamon stick
- 1 large onion thinly sliced
- 6 garlic cloves lightly crushed
- ½ teaspoon ground black pepper divided
- 1 medium tomato cut into wedges
- 2 dried bay leaves
- 1½ tablespoons cognac
- 400 ml chicken broth
- 100 g pine nuts
Instructions
- Place 20 dried prunes and 20 dried apricots in a medium bowl, cover them with water, and let them soak while you start preparing the chicken.
- Heat 2 tablespoons extra virgin olive oil in a large frying pan over medium-high heat.
- Add 1 kg bone-in skin-on chicken thighs to the pan and season with ½ teaspoons salt and ¼ teaspoon ground black pepper. Cook for 4–5 minutes per side, turning as needed, until the chicken is browned on all sides.
- Add 1 large onion, sliced, and 6 garlic cloves, lightly crushed, to the pan with the chicken. Cook for 4–5 minutes, stirring around the chicken, until the onion begins to soften and the garlic becomes fragrant.
- Season with the remaining 1 teaspoons salt and ¼ teaspoon ground black pepper, then add 1 cinnamon stick. Stir everything gently and cook for 1–2 minutes.
- Add 1 medium tomato, cut into wedges, and2 dried bay leaves. Cook for 2–3 minutes, stirring gently, until the tomato starts to soften.
- Pour in 1½ tablespoons cognac and let it cook for 1–2 minutes.
- Pour in 400 ml chicken broth and bring everything to a gentle simmer.
- Cook uncovered for 20 minutes, letting the chicken simmer in the sauce.
- Drain the soaked prunes and apricots, then add them to the pan. Cook for 5 minutes so the fruit warms through and starts to soften into the sauce.
- Meanwhile, add 100 g pine nuts to a dry frying pan and toast over medium heat for 3–4 minutes, stirring often, until golden.
- Stir the toasted pine nuts into the chicken, then cover the pan and cook for 5 minutes more.
- Remove from the heat and serve the chicken with the prunes, apricots, pine nuts, and sauce spooned over the top.
Notes
Use a wide pan: Keep the thighs in a single layer so they brown properly, and the sauce reduces evenly. Brown in batches if necessary.
Keep the fruit intact: Stir gently after adding the prunes and apricots.
Watch the pine nuts: Remove them from the heat as soon as they turn golden.
Nutrition
Calories: 479kcal | Carbohydrates: 34g | Protein: 21g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 707mg | Potassium: 786mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1136IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
