Chicken with Shallots, Prunes, and Armagnac

Chicken with Shallots, Prunes, and Armagnac
Photo by Lisa Hubbard


  • 2/3 cup Armagnac or other brandy
  • 1 teaspoon sherry vinegar
  • 1 ¼ cups organic chicken broth
  • 3 large fresh thyme sprigs
  • 1 ½ teaspoons fresh thyme
  • 1 cup large pitted prunes
  • 1 4-pound cut-up free-range chicken
  • + 2 more ingredients
    • 12 large shallots
    • 2 tablespoons olive oil

Boil 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...

View full recipe at Epicurious


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