Chicken stew with prunes recipe. Chicken stewed with prunes and vegetables in white wine Chicken meat with prunes

Chicken dishes are very tasty and nutritious. To really decorate the table, you can deviate a little from standard recipes and cook something unusual, for example, aromatic stewed chicken with prunes.

You will need the following ingredients:

– 1 frozen chicken; – 150 g pitted prunes; – 100 g of peeled walnuts; – 100 g of greens (cilantro or parsley); – spices (savory, hops-suneli); – 1 egg; – 2 tbsp. l. vegetable oil; - butter; – 2 tbsp. l. mayonnaise; - salt; - pepper.

Thaw the bird. Rinse it thoroughly and dry it with paper towels. Carefully separate the skin from the pulp with a knife, being careful not to damage it.

Cut the chicken into small pieces. Cut to separate them at the joints. This way the procedure will take less time, and there will be no thin and dangerous bone fragments in the stewed chicken.

Sort through the prunes, removing pitted and spoiled berries. Rinse thoroughly under running water. Soak the selected prunes in hot water, leaving for 10 minutes.

Cut the prunes into small pieces. Finely chop the parsley and cilantro. Add the herbs and walnuts for extra toppings and place everything in the refrigerator for 20 minutes. Add mayonnaise, raw egg, then salt, pepper and knead.

Take a large frying pan, moisten it with two tablespoons of vegetable oil, add a couple of tablespoons of butter and heat it up. Place the chicken pieces in the pan and fry them until golden brown over high heat, then remove the pan and transfer the cooked chicken to a clean pan.

Place the prune preparation with the chicken, pour hot water or boiling broth so that the liquid completely covers the meat and prunes. Salt and pepper the future stewed chicken with prunes. If desired, you can also add spices: savory or suneli hops. Gently stir the meat and side dish so that all ingredients are evenly distributed in the pan.

Cover the pan with a lid, place on low heat and simmer the chicken and prunes according to the recipe until cooked for 40-45 minutes. Place the finished dish in portioned plates, sprinkle with finely chopped herbs. Stewed chicken with prunes and spices is ready, you can invite everyone to the table.

www.wday.ru

Chicken stew with prunes

I once talked about how to cook delicious beef with prunes. This recipe has been one of the most viewed for a very long time. Now it’s time to cook chicken with prunes, I hope you will also like it. For me personally chicken stew with prunes I liked it very much.

To prepare chicken stew with prunes we will need:

• 700 grams of chicken fillet, I had chicken thigh fillet,
• 300 grams of pitted prunes,
• 2-3 heads of onions,
• salt,
• pepper.

Recipe for stewed chicken with prunes.

Wash the chicken fillet and cut into small pieces.

Wash the prunes very well.

Peel and cut the onion. We cut arbitrarily, it will not affect the result in any way. I cut it into quarter and half rings.

Place chicken fillet, prunes and onions in a large cup. Salt and pepper to taste. Mix the meat, berries and onions well. We will try to crush the prunes with our hands.

Place the chicken in the refrigerator for 30 – 60 minutes.

After time has passed, pour a little vegetable oil into the bottom of the frying pan, add the mixture of chicken and prunes and simmer the meat over medium or slightly lower heat for 50 - 60 minutes. Stir the contents of the pan periodically.

You can serve stewed chicken with prunes with any side dish; I chose brown rice for the side dish, the recipe for which can be found here.

matotu.ru

Stewed chicken with prunes and dried apricots

Ingredients

• whole chicken – 1 pc.;
• prunes – 300 g;
• dried apricots – 150 g;
• sunflower oil – 180 g;
• garlic – 5 cloves;
• seasoning for chicken – 1.5 tbsp. spoons;
• salt, pepper mixture - to taste.

How to cook stewed chicken with dried apricots and prunes

Sprinkle with salt, a mixture of different peppers for flavor, and chicken seasoning. Grate the garlic on a fine grater, then mix and grind everything. Let the meat marinate and soak in spices for about an hour.

We wash prunes, for example, “Hungarian” (preferably large and pitted), as well as dried apricots well in warm and then in cold water. Pour hot water over clean dried fruits to steam them.

Pour oil, for example sunflower, into a hot frying pan (over medium heat), lay out portions of chicken and fry until golden brown on both sides.

Place the fried chicken meat in a medium saucepan and pour boiling water over it, completely covering the meat. Place the pan with the meat on medium flame, and after boiling, turn down the heat.

The water should completely cover the chicken.

After about fifteen minutes of stewing, add prunes and dried apricots to the chicken, having first drained the water from them. Everything together should simmer on low heat for about forty minutes.

The combination of chicken meat, prunes and dried apricots creates a unique taste of the festive dish. A simple dish turns out to be a delight, because it is accessible, ingenious and tasty.

Our stewed chicken turned out aromatic and juicy; potatoes or rice are perfect as a side dish.

vkys.info

Stewed chicken with prunes

Hello, dear readers of my blog and viewers of the YouTube channel.

Stewed chicken with prunes is a fairly easy dish to prepare. It takes very little time to prepare the chicken for braising. And then, while the chicken simmers on low heat on its own, you can calmly go about your business.

Prunes and carrots bring a subtle sweetness to the dish that is common in many North African dishes.

Stewed chicken with prunes is the perfect dish for a Sunday lunch with friends. Cooking this dish will not tire you out much and after lunch you can enjoy a long walk with your friends.

For this dish, you can use a whole chicken or just chicken thighs and drumsticks.

It is better to cook stewed chicken with prunes in a cast iron pan or Dutch oven.

• 1 kg chicken or parts of your choice
• 200 gr. prunes
• 450 gr. carrots
• 1 glass of dry wine
• 1 tbsp. l. honey
• 2 cloves garlic
• 1 sprig rosemary
• olive oil
• salt and freshly ground pepper

Stewed chicken with prunes. Step 1.

Season the chicken legs on all sides with salt and pepper. Sprinkle with rosemary.

Stewed chicken with prunes. Step 2.

In a heavy cast iron skillet or Dutch oven, heat 2 tablespoons olive oil, then brown the chicken pieces on all sides, about 3 to 4 minutes per side over medium heat.

Stewed chicken with prunes. Step 3.

Meanwhile, wash, peel the carrots and cut into small cubes.

Stewed chicken with prunes. Step 4.

When the chicken is fried on all sides until golden brown, set it aside on a plate. Drain fat from Dutch oven, reserving about 2 tablespoons oil. Reduce heat to medium-low.

Stewed chicken with prunes. Step 5.

Add chopped garlic cloves to the pan, pour wine. Then add carrots, 1 glass of water and 1 tablespoon of honey. Season with salt and freshly ground pepper.

Add the prunes and when the liquid begins to boil, add the chicken back and close the lid.

Stewed chicken with prunes. Step 6.

Cook the stewed chicken with prunes, covered, for about 1 hour 30 minutes (adjust the time depending on the size of the chicken) over low heat.

20 minutes before cooking, remove the lid and let the sauce simmer a little.

Stewed chicken with prunes served with boiled rice and fresh vegetable salad.

2 comments on “Stewed chicken with prunes”

What a delicious recipe! I haven’t seen this option for cooking chicken before, I’ll try to cook it, I just cook it in a slow cooker, I think it should turn out great! Thank you for the idea!

Natalya, I cooked in a slow cooker. It works out great.

stroino-vkusno.ru

Step 1: prepare the ingredients.

Rinse the chicken fillet under running water, dry it with paper kitchen towels, remove veins, cartilage and excess fat. Then place the chicken meat on a cutting board and cut into arbitrary pieces with an approximate thickness up to 3 centimeters.
Heat half a kettle of regular running water. Place dried apricots and pitted prunes in separate bowls and pour boiling water over them. Allow the dried fruits to soften for 15 – 20 minutes.
Peel the onions and carrots, rinse under running water, dry with paper towels, place on a cutting board and cut, onions into half rings up to 5 millimeters, carrots into slices of approximate length up to 4 centimeters and diameter 1 by 1 centimeter. Measure the required amount of cream into a measuring cup and mix it with a tablespoon with the required amount of dry white wine. Pour the amount of spices indicated in the recipe into a bowl and mix with a clean, dry tablespoon.

Step 2: sauté the onion.

Turn the stove on to medium level and place a frying pan on it with the required amount of vegetable oil. Throw chopped onion into the heated fat and simmer for 45 minutes until transparent and light golden brown. Stir the onions occasionally with a spatula to prevent them from burning to the bottom of the pan.

Step 3: simmer onions with chicken.

After the onion has reached the consistency you want, add the chopped chicken fillet to it, stir the mass with a kitchen spatula and simmer the ingredients until the chicken turns white on all sides.
This process will take approximately 15 – 20 minutes, During this time, the chicken will release juice, in which the onions will reach full readiness. Do not forget to periodically stir the total mass with a kitchen spatula to ensure even simmering.

Step 4: add carrots and wine with cream.

When the chicken fillet has turned white, add the carrots to the pan and simmer the ingredients 6 – 8 minutes. Then take a measuring glass with cream mixed with wine, mix the mixture again with a tablespoon and pour in a thin stream into the pan, without ceasing to stir the stewing products with a tablespoon.

Step 5: add spices.

Simmer the meat in the gravy for 10 minutes, periodically removing the foam that appears on the surface of the liquid mass using a slotted spoon. Then take a bowl and pour its contents into the frying pan with all the ingredients, stir them with a tablespoon until smooth and simmer for 3 – 4 minutes, for the spices to release their aroma.

Step 6: add dried apricots with prunes and bring the dish to readiness.

While the meat is stewing in gravy with vegetables, prepare dried apricots and prunes, drain the water, place the dried fruits one by one on a cutting board and cut them into small layers or strips with a thickness not exceeding 1 centimeter. Through 3 – 4 minutes, You will feel the blissful aroma of spices, it’s time to add dried apricots and prunes.
Place the chopped dried fruits in a frying pan with all the ingredients, screw the stove to a low level and simmer the chicken for 15 minutes under a closed lid. Periodically remove the lid and stir the ingredients with a kitchen spatula so that they simmer evenly and do not burn to the bottom of the pan. At the expiration of 15 minutes, turn off the stove and let the meat soak in the gravy some more 5 – 7 minutes.

Step 7: serve the chicken stewed with prunes and vegetables in white wine.

Chicken stewed with prunes and vegetables in white wine, served hot, placed in portions on plates. This dish can be supplemented with grated parmesan cheese, chopped fresh dill or parsley, or grated boiled chicken eggs. The choice of side dish is up to you; this chicken will be delicious with any addition. You can serve it with boiled rice, mashed potatoes, any boiled pasta or savor it with fresh bread of any kind. When it comes to aperitifs, dry white or semi-sweet wine is most suitable for this dish. Not expensive and tasteful! Bon appetit!

- – Dry white wine can be replaced with 6% apple cider vinegar.

- – This dish will be more delicious if you place the chicken with all the ingredients and bake it in the oven for 30 - 40 minutes until the meat is completely cooked.

- – The addition of dried apricots and low-fat cream is not important. You don’t have to add dried apricots, but instead of cream, pour regular clean distilled water mixed with wine.

- – The set of spices and seasonings in this recipe is not important; you can put any that are suitable for preparing vegetable dishes and chicken dishes.

- – Instead of chicken fillet, you can use chicken wings, thighs, drumsticks, or a whole chicken cut into portions.

- – Vegetable oil can be replaced with olive, corn, butter or lard.

- – Don’t forget that there should be separate cutting boards and knives for raw and cooked foods!

Chicken dishes are very tasty and nutritious. To really decorate the table, you can deviate a little from standard recipes and cook something unusual, for example, aromatic stewed chicken with prunes.

Stewed chicken with prunes

You will need the following ingredients:

1 frozen chicken; - 150 g pitted prunes; - 100 g peeled walnuts; - 100 g of greens (cilantro or parsley); - spices (savory, hops-suneli); - 1 egg; - 2 tbsp. l. vegetable oil; - butter; - 2 tbsp. l. mayonnaise; - salt; - pepper.

Preparing meat and side dishes

Thaw the bird. Rinse it thoroughly and dry it with paper towels. Carefully separate the skin from the pulp with a knife, being careful not to damage it.

Chilled chicken carcasses should be used. It is important that the meat is sufficiently elastic, and its skin is pink, with no stains or damage. In this case, the bird should not emit any foreign odors.

Cut the chicken into small pieces. Cut to separate them at the joints. This way the procedure will take less time, and there will be no thin and dangerous bone fragments in the stewed chicken.

Examine the bird's legs and wings. Make sure there are no feather cores left in them. If found, remove them using tweezers.

Sort through the prunes, removing pitted and spoiled berries. Rinse thoroughly under running water. Soak the selected prunes in hot water, leaving for 10 minutes.

Cut the prunes into small pieces. Finely chop the parsley and cilantro. Add the herbs and walnuts for extra toppings and place everything in the refrigerator for 20 minutes. Add mayonnaise, raw egg, then salt, pepper and knead.

The process of frying and stewing food

Take a large frying pan, moisten it with two tablespoons of vegetable oil, add a couple of spoons creamy and reheat. Place the chicken pieces in the pan and fry them until golden brown over high heat, then remove the pan and transfer the cooked chicken to a clean pan.

Place the prune preparation with the chicken, pour hot water or boiling broth so that the liquid completely covers the meat and prunes. Salt and pepper the future stewed chicken with prunes. If desired, you can also add spices: savory or suneli hops. Gently stir the meat and side dish so that all ingredients are evenly distributed in the pan.

Cover the pan with a lid, place on low heat and simmer the chicken and prunes according to the recipe until cooked for 40-45 minutes. Place the finished dish in portioned plates, sprinkle with finely chopped herbs. Stewed chicken with prunes and spices is ready, you can invite everyone to the table.

Taste Info Poultry main courses

Ingredients

• whole chicken – 1 pc.;
• prunes – 300 g;
• dried apricots – 150 g;
• sunflower oil – 180 g;
• garlic – 5 cloves;
• seasoning for chicken – 1.5 tbsp. spoons;
• salt, pepper mixture - to taste.

Cooking time: 60 min. Difficulty: Easy

How to cook and deliciously stew chicken with dried apricots and prunes

We cut the chicken into large portions and soak it in cold water for about forty minutes, periodically draining it and always changing the water. Remove the meat from the water, dry it with a towel and place it in a large bowl.


Sprinkle with salt, a mixture of different peppers for flavor, and chicken seasoning. Grate the garlic on a fine grater, then mix and grind everything. Let the meat marinate and soak in spices for about an hour.


We wash prunes, for example, “Hungarian” (preferably large and pitted), as well as dried apricots well in warm and then in cold water. Pour hot water over clean dried fruits to steam them.

Pour oil, for example sunflower, into a hot frying pan (over medium heat), lay out portions of chicken and fry until golden brown on both sides.

Place the fried chicken meat in a medium saucepan, pour boiling water over it, completely covering the meat. Place the pan with the meat on medium flame, and after boiling, turn down the heat.


The water should completely cover the chicken.


After about fifteen minutes of stewing, add prunes and dried apricots to the chicken, having first drained the water from them. Everything together should simmer on low heat for about forty minutes.


The combination of chicken meat, prunes and dried apricots creates a unique taste of the festive dish. A simple dish turns out to be a delight, because it is accessible, ingenious and tasty.


Our chicken turned out aromatic and juicy; potatoes or rice are perfect as a side dish.