Sometimes I develop a craving for a dish with a combination of sweet and savory flavors, like meat, chicken or fish with fruit sauces. This Chicken with Prune and Bacon Sauce is such a dish, and it is great for entertaining because it is a one-pot dish and very tasty.
I used drumsticks instead of breast meat for richer flavor. I served it over white plain rice and it was absolutely delicious.
- 8 chicken drumsticks, bone in and skin on
- 1/2 tablespoon olive oil
- 5 bacon slices, cut into small pieces
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- Zest of 1/2 orange
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon ground cinnamon
- 1 bay leaf
- 1 1/2 cups chicken stock
- 1/2 cup red wine
- Salt and pepper
- 1 tablespoon honey
- 1 cup prunes
- In a large pot or dutch oven heat the olive oil, add the bacon and cook for about 3 to 5 minutes or until crispy. Remove and set aside.
- Rub the chicken with salt and pepper and to the pot. Saute for about 3 minutes on each side or until brown. Remove from the pot and set aside with the bacon.
- Add the onions to the pot and cook for about 5 minutes or until translucent, add more olive oil if necessary. Add the garlic and cook for 1 minute more. Add the red wine and with a wooden spoon scrape the bottom of the pot.
- Add the chicken, bacon and remaining ingredients to the pot. Cook over medium- low heat for about 1 hour and 15 minutes or until the chicken is cooked and the sauce has thicken. Add more chicken stock if necessary. Serve warm over white rice.