Meat with prunes
4 servings
45 minutes
Meat with prunes is a refined dish of European cuisine that combines the tenderness of chicken fillet with the deep sweetness of prunes. This combination has roots in ancient culinary traditions where meat was often cooked with fruits to impart a special flavor and softness. Onions and carrots sautéed to golden add cozy sweetness to the dish, while prunes give it a sophisticated sweet-sour note. It’s an ideal choice for a family dinner or festive lunch, as its taste is rich and intense yet soft and tender. Best served with a side that doesn’t overpower the complex flavor balance—such as boiled potatoes or rice. The dish warms the soul and fills the home with aromas of comfort and warmth.
1
Chop the onion, grate the carrot, and add them to a preheated pan over high heat. Then reduce to medium heat and cover the pan.
- Onion: 200 g
- Carrot: 1 piece
2
While the meat is being prepared, put the vegetables to stew. Cut the meat into large pieces and add it to the saucepan.
- Chicken fillet: 600 g
3
Wash the prunes and add them to the saucepan. Add 1/2 cup of boiling water, salt, and simmer until the meat is tender. It's better to serve the meat with a mild-flavored side dish.
- Prunes: 200 g
- Salt: to taste