Chicken with Tomatoes and Prunes

Ingredients

  • 5 ½ oz pitted prunes (16 to 18)
  • 1 (3- to 4-inch) cinnamon stick
  • ½ lb plum tomatoes (about 3), seeded and chopped
  • ½ cup water
  • 1 cup dry white wine
  • 2 ½ tablespoons unsalted butter
  • 1 ¾ teaspoons salt
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 1 (3-lb) chicken, cut into 8 pieces
    • 2 teaspoons sugar
    • 2 tablespoons red-wine vinegar

1. Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate. 2. Re...

View full recipe at SpringPad

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