Chicken With Tomatoes And Prunes

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 (3 lb) chicken, cut into 8 pieces
• 1/4 teaspoon black pepper
• 1 3/4 teaspoons salt
• 2 1/2 tablespoons unsalted butter
• 1 cup dry wine
• 1/2 cup water
• 1/2 lb plum tomato, seeded and chopped (about 3)
• 1 cinnamon stick (3 to 4 inch)
• 5 1/2 ounces pitted prunes (16 to 18)
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar

Recipe

• 1 pat chicken dry and sprinkle with pepper and 1 teaspoon salt. heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. transfer chicken as browned to a plate.
• 2 return chicken, skin sides up, to skillet along with any juices accumulated on plate. add wine and boil until reduced by half, about 4 minutes. add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. reduce heat to moderately low and cover skillet, then simmer 20 minutes.
• 3 stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. discard cinnamon stick and spoon sauce over chicken.
• 4 cooks' nte: chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. reheat before serving.