Chicken with prunes and dried apricots
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 8 más Indicative dietary requirements
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Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew · Main course
Lunch
1 to 2 hours
Ingredients
＋ Añadir a un menú- Chicken thigh 800 g
- Shallot 240 g
- Chicken stock 350 ml
- Garlic 45 g
- Prunes 180 g
- Dried apricots 120 g
- Brandy 100 ml
- Extra virgin olive oil 35 ml
- Salt 6 g
- Pepper 1 g
Method
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Season the chicken thighs with salt and pepper and brown them in the olive oil with the halved garlic heads.
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Add the peeled shallots and cook for 5 minutes. Pour in the brandy and let the alcohol evaporate.
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Add the prunes, dried apricots and chicken stock. Cover and simmer gently for 38–42 minutes.
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Uncover for the final few minutes to concentrate the sauce, then adjust the salt and pepper.
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