Chicken with Shallots, Prunes, and Armagnac

Ingredients

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

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