Chicken with tomatoes, prunes, cinnamon and wine

4 servings

75 minutes

Chicken with tomatoes, prunes, cinnamon, and wine is a true embodiment of Mediterranean gastronomy, filled with rich flavors and aromas. This dish has roots in the traditions of southern Europe, where the sweetness of dried fruits harmonizes with the acidity of tomatoes and the spiciness of spices. Tender chicken meat soaked in wine and cinnamon acquires an amazing depth of flavor, while prunes add a soft fruity sweetness. It is cooked slowly to allow each ingredient to fully unfold. It pairs perfectly with rice, fresh baguette or potatoes. This is not just food — it’s a culinary journey into the world of warm southern sun and relaxed evenings by the sea.

Energy value per serving

• Calories: 543.1
• Proteins: 20.6g
• Fats: 29g
• Carbohydrates: 43.3g

Ingredients

• Ground black pepper: to taste
• Chick: 1 pc
• Salt: to taste
• Butter: 2.5 tbsp
• Dry white wine: 250 ml
• Water: 125 ml
• Tomatoes: 250 g
• Cinnamon sticks: 1 pc
• Pitted prunes: 16 pc
• Red wine vinegar: 2 tbsp
• Sugar: 2 tsp

Cooking steps

1. Cut the chicken into 8 pieces, sprinkle with salt and black pepper.

   Required ingredients:

   • Chick: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Fry pieces of chicken in butter in a heavy, shallow pan in two batches (5 minutes each).

   Required ingredients:

   • Butter: 2.5 tablespoons

3. When the frying process is complete, tightly arrange all pieces of chicken in the pan (skin side down), add wine, bring to a boil, and wait for the liquid to reduce by half (about 4 minutes).

   Required ingredients:

   • Dry white wine: 250 ml

4. Pour water into the pan, add peeled and finely chopped tomatoes, 1 cinnamon stick, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, and bring to a boil again. Continue cooking covered on low heat for 20 minutes.

   Required ingredients:

   • Water: 125 ml
   • Tomatoes: 250 g
   • Cinnamon sticks: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Add chopped prunes, vinegar, and sugar to the pan, bring to a boil again, reduce heat, cover, and cook for 10 minutes. Then, using tongs, remove the chicken pieces from the pan, place them on a plate, and cover with foil.

   Required ingredients:

   • Pitted prunes: 16 pieces
   • Red wine vinegar: 2 tablespoons
   • Sugar: 2 teaspoons

6. Bring the remaining sauce in the pan to a boil and continue cooking over high heat for 8-10 minutes. Wait for the sauce to thicken and reduce to about 300 ml. Remove the brown stick from the sauce.

   Required ingredients:

   • Cinnamon sticks: 1 piece

7. Serve the chicken on plates with 2 pieces per person. Accompany with the prepared sauce of tomatoes and prunes.