Braised Chicken with Prunes
Braised Chicken with PrunesPollo con CiruelasWhen my husband and I first traveled to San Cristobal de Las Casas in the highlands of Chiapas in southern Mexico in 1974, we stayed at the Molina de la Alborada, a lovely hillside inn. This mild chicken stew with strong Spanish roots was one of the regional specialties that I especially enjoyed. Whole cut-up chicken was originally used for the dish, but I use boneless chicken breasts.
Ingredients
Makes 4 servings
- 2 tablespoons olive oil or vegetable oil
- 8 boneless chicken breasts with skin on
- 1 medium white onion thinly sliced
- 4 large garlic cloves very thinly sliced
- 2 large carrots peeled and cut into 1⁄2-inch rounds
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon dried thyme
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ½ teaspoon ground allspice
- ¾ cup canned fat-free reduced-sodium chicken broth
- ¼ cup dry white wine
- 2 teaspoons cider vinegar
- 3 medium zucchini cut into 1⁄2-inch rounds
- 12 pitted dried prunes
- ⅛ teaspoon freshly ground pepper or to taste
- 4 jarred pickled jalapeño chiles en escabeche, seeded and sliced
Instructions
- Preheat oven to 350°.
- In a large, flameproof casserole dish, heat the oil over medium heat.
- Add the chicken and cook about 3 minutes per side, or until lightly browned on both sides but not cooked through.
- Remove the chicken to a plate.
- In the same skillet, cook the onion, garlic, carrots, salt, oregano, thyme, cinnamon, and allspice, stirring, for 2 minutes.
- Add the chicken broth, wine, and vinegar.
- Bring to a boil, cover, reduce heat to medium-low and cook until the carrots are crisp-tender, about 10 minutes.
- Add the zucchini, prunes, and reserved chicken.
- Cover the casserole dish, then bake 25 to 30 minutes or until the vegetables are tender.
- Stir in the pepper, then adjust seasoning.
Notes & Wine Advice
Serve hot, garnished with strips of pickled jalapeños.