Chicken with Shallots, Prunes, and Armagnac
Chicken with Shallots, Prunes, and Armagnac is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes.
Cover and set aside.
Heat oil in heavy large skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Add to skillet, skin side down; cook until browned, about 5 minutes per side.
Transfer to plate.
Pour off all but 2 tablespoons drippings.
Add shallots; cook until browned in spots, about 5 minutes.
Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits.
Add broth, prunes, and thyme sprigs; bring to boil.
Add chicken in single layer, skin side up, and any accumulated juices.
Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes.
Transfer chicken to plate.
Stir vinegar into sauce; simmer until thickened, 3 minutes.
Remove thyme sprigs.
Season with salt and pepper.
Pour sauce over chicken.
Sprinkle with chopped thyme.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.