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Pollo Con Ciruelas

Chicken with Prunes and Bacon

Erica Dinho
5 from 31 votes
Servings 4


  • 8 chicken drumsticks bone in and skin on
  • ½ tablespoon olive oil
  • 5 bacon slices cut into small pieces
  • ½ cup onion finely chopped
  • 2 garlic cloves minced
  • Zest of ½ orange
  • ½ teaspoon fresh thyme
  • ½ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 ½ cups chicken stock
  • ½ 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.
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