Inspired by the cuisine of south west France, this chicken is cooked alongside prunes while the chicken itself has an herbed crust of bread crumb, garlic and parsley.
INGREDIENTS: Serves 4
8 skin-on, bone-in chicken thighs. Trim the skin on the chicken so it just covers them
2 large onions, Sliced into large half-moon shaped wedges.
1 tablespoon olive oil
Salt and pepper
300ml red wine
16 soft dried prunes,
2 garlic cloves, minced
½ tablespoon creme de cassis
For the herb crust:
Good handful of flat-leaf parsley leaves, finely chopped
Salt flakes
2 garlic cloves, minced
2 tablespoons coarse bread crumbs
1 ½ tablespoons olive oil
2 tablespoons brandy
METHOD
Preheat the oven to 190° C
Heat the oil in a shallow ovenproof pan that can hold all the chicken in a single layer. Season the chicken and brown it on all sides over medium-high heat, just to colour it, not cook it through. Remove the chicken and discard all but 1 tablespoon of the fat. Add the onions and cook for about 4 minutes, season, and return the chicken, skin-side up.
Make sure both the chicken and the onions are quite moist with fat. Put into the oven for 20 minutes.
Heat the wine in a small pan and add the prunes. Simmer for 2 minutes, then add the garlic and the cassis , then set aside.
To make the herb crust, put the parsley, salt flakes and some pepper and the garlic into a mortar and pestle and pound together. Mix to a rough paste with the bread crumbs and olive oil, then add the brandy.
When the chicken has cooked for 20 minutes, turn the onions over to color on the other side, dot the prunes among them, and add the wine. Cook for 10 minutes, then spread the herb paste over the chicken.
Cook for another 10 minutes. The wine should have reduced and the prunes plump.
Serve as you will
Original Recipe Diana Henry
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