Chicken with potatoes and prunes
4 servings
60 minutes
Chicken with potatoes and prunes is a dish that embodies the coziness of home cooking and an exquisite balance of flavors. The combination of tender chicken thighs with the rich aroma of dried fruits offers a light sweetness that beautifully contrasts with spicy seasonings. Potatoes and apples add textural complexity to the dish, while fragrant pepper and tomato paste reveal its depth. This recipe recalls traditional European stewing methods, where the softness of ingredients is achieved through long cooking. Such a dish is perfect for a family dinner or a special occasion when one wants to combine simplicity and sophistication. The finishing touch—fresh tarragon and crushed pistachios—adds a delicate aroma and a light crunchy texture, making the presentation even more elegant.
1
Salt and pepper the chicken thighs. Heat olive oil in a large enough skillet to lay the thighs in a single layer, not too tightly together. Place the thighs in the skillet. Brown well on both sides, then transfer to a plate.
- Chicken leg quarters: 4 pieces
- Olive oil: 45 ml
- Salt: to taste
- Ground black pepper: to taste
2
Put diced potatoes and apples (2 cm pieces) in the same pan and fry for 8 minutes over medium heat, stirring occasionally. Mix in the pepper, tomato paste, and dried fruits.
- Potato: 450 g
- Apple: 2 pieces
- Ground allspice: 0.5 teaspoon
- Tomato paste: 2 tablespoons
- Prunes: 80 g
- Dried apricots: 40 g
3
Return the chicken thighs to the pan, placing them between the potatoes and apples. Pour in the chicken broth and bring to a boil. Cover with a lid and simmer for 45–60 minutes until the chicken is tender.
- Chicken leg quarters: 4 pieces
- Potato: 450 g
- Apple: 2 pieces
- Chicken broth: 650 ml
4
Remove the lid in the last 10 minutes of cooking to slightly thicken the sauce. Serve sprinkled with tarragon and chopped pistachios.
- Tarragon leaves: to taste
- Pistachios: to taste
