Braised Chicken Thighs with Prunes and Apricots
Braised Chicken Thighs with Prunes and Apricots combines juicy chicken thighs, sweet dried fruit, toasted pine nuts, and a rich broth infused with garlic, cinnamon, and bay leaves. The fruit softens into the sauce as the chicken simmers, creating a flavorful dish that is perfect for family dinners or special occasions.
Ingredients
- 20 dried apricots pitted
- 20 dried prunes pitted
- 2 tablespoon extra virgin olive oil
- 8 bone-in skin-on chicken thighs about 2.2 lb / 1 kg
- 1½ teaspoon salt divided
- 1 cinnamon stick
- 1 large onion thinly sliced
- 6 cloves garlic lightly crushed
- ½ teaspoon ground black pepper divided
- 1 medium tomato cut into wedges
- 2 dried bay leaves
- 1½ tsps cognac
- 400 ml chicken broth
- 100 g pine nuts
Instructions
- Place 20 pitted prunes and 20 dried apricots in a medium bowl, cover them with water, and let them soak while you start the chicken.
- Heat 2 tablespoons extra virgin olive oil in a large frying pan over medium-high heat.
- Add 8 bone-in, skin-on chicken thighs to the pan and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 4–5 minutes per side, turning as needed, until the chicken is browned on all sides.
- Add 1 large sliced onion and 6 lightly crushed garlic cloves 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 teaspoon salt and ¼ teaspoon black pepper, then add 1 cinnamon stick. Stir everything gently and cook for 1–2 minutes.
- Add 1 medium tomato, cut into wedges, and 2 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 1⅔ cups (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 ¾ cup (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
Soak the Fruit First: I like soaking the prunes and apricots before cooking so they soften nicely and blend better into the sauce.
Brown the Chicken Well: I always let the chicken get a good golden color first because this gives the sauce much more flavor.
Watch the Pine Nuts: Pine nuts can go from golden to burnt quickly, so I like to stir them often and remove them as soon as they look lightly toasted.
Let the Sauce Settle: I like to let the chicken rest for a few minutes before serving so the sauce thickens slightly and tastes more balanced.
Storage: I keep leftovers in an airtight container in the fridge for up to 3 days, and I gently reheat them with a splash of broth if the sauce gets too thick.
Nutrition
Calories: 558kcal | Carbohydrates: 34g | Protein: 27g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 736mg | Potassium: 864mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1165IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg