Chicken legs in creamy prune sauce
6 servings
40 minutes
Chicken drumsticks in creamy-prune sauce is a refined dish of Italian cuisine that embodies a balance of sweetness and tenderness. The recipe's history traces back to traditional rural Italian dishes where the combination of meat and fruits was used to add depth of flavor. Tender chicken drumsticks, first sautéed to a golden crust, are baked under a velvety nut-prune sauce, with prunes adding a sweet tanginess. Roasted nuts contribute aromatic richness and textural complexity, while spices reveal a rich bouquet of flavor nuances. The dish pairs perfectly with light salads or crispy baguettes for dipping in the sauce. It’s an ideal choice for a cozy family dinner or festive gathering, filling the home with the aromas of warm Italian gastronomy.
1
Preheat the oven to 200 degrees.
2
Soak the prunes.
- Prunes: 100 g
3
Wash and dry the chicken legs, season with salt (can marinate), if needed, make cuts for a nice shape. Heat vegetable oil in a pan and fry the meat for 7-10 minutes over medium heat.
- Chicken leg quarters: 1 kg
- Vegetable oil: 2 tablespoons
4
Place the chicken in a deep baking dish and top it with prunes.
- Prunes: 100 g
5
Chop the nuts in a blender (or wrap in a clean napkin and crush with a rolling pin) and roast them in heated butter for 3-4 minutes (a strong aroma of roasted nuts should emerge).
- Walnuts: 130 g
- Butter: 2 tablespoons
6
Heat the cream, add to the nuts, season with spices and salt, add flour and mix. Pour the sauce over the chicken, cover the dish with a lid (if not available, wrap it in foil) and bake for 30 minutes.
- Cream 20% fat: 1.5 glass
- Thyme: to taste
- Oregano: pinch
- Ground black pepper: to taste
- Wheat flour: 2 tablespoons
- Salt: to taste
