Adapted from Bon Appetit Magazine
Quick, simple, great for a weeknight dinner, and any leftovers are great heated-up (or eaten cold) the next day.
- 1 c large pitted prunes (about 20)
- 2/3 cup Armagnac, divided
- 2 T canola oil
- 8-10 chicken thighs (or one whole chicken, cut up)
- salt and pepper
- 12 large shallots, peeled
- 1 1/4 c chicken stock
- 3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme for garnish
- 1 t Sherry wine vinegar or white wine vinegar, or white vermouth
Simmer prunes with 1/3 c Armagnac in a small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
Heat oil in a large skillet over medium-high heat. Season chicken and place in skillet skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 T drippings. Add shallots, cook until browned in spots, about 5 minutes. Add remaining 1/3 c Armagnac to pan, let boil for about 30 seconds, while scraping up the browned bits. Add stock, prunes, and thyme sprigs. Bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate and keep warm.
Stir vinegar or vermouth into sauce, simmer until thickened, about 3 minutes. Remove thyme sprigs. Season.
To serve: Pour sauce over chicken. Sprinkle with chopped thyme.