Easy

Chicken with prunes and dried apricots

Name: Chicken with prunes and dried apricots
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish, Home-style
Ingredients: 800 g Chicken thigh; 240 g Shallot; 350 ml Chicken stock; 45 g Garlic; 180 g Prunes; 120 g Dried apricots; 100 ml Brandy; 35 ml Extra virgin olive oil; 6 g Salt; 1 g Black pepper

Total time1 h 15 min Preparation and possible waiting 15 min · Cooking 1 h

Preparation and possible waiting: 15 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

Rating Not yet rated

A gentle chicken stew with shallots, prunes, dried apricots, brandy and stock.

Jump to steps

15 minpreparation and possible waiting

1 hcooking

4servings

3.173 kcalwhole recipe

793 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 15 min · Cooking 1 h

Preparation and possible waiting: 15 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Stew 1 to 2 hours Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Chicken stock.

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

StewMain course

Meal

Lunch

Preparation

Stewing

Appliances

CasseroleKitchen knife

Cuisine

SpanishHome-style

Season

AutumnWinter

Occasion

Make ahead

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Stew · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the chicken thighs with salt and pepper and brown them in the olive oil with the halved garlic heads.
Add the peeled shallots and cook for 5 minutes.
Pour in the brandy and reduce over a medium heat for 3–4 minutes.
Add the prunes, dried apricots and chicken stock. Cover and simmer gently for 38–42 minutes until the chicken reaches 74°C in the centre.
Uncover for the final few minutes to concentrate the sauce, then adjust the salt and pepper.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.