Chicken with Prunes (pollo Al Estilo Pedro)
Over a year ago
8,507 views
Ingredients
- 2 chicken breasts, diced in large pieces
- 150 ml chicken stock
- 150ml double cream
- 100g prunes, dried & stoned and ½ed
- 1 Spanish onion, finely chopped
- 2 or 3 Sprigs fresh lemon thyme
- 2 Tbsp Soft brown / Muscovado sugar
- 2 Cloves garlic. crushed
- pinch salt and pepper
- 2 Tbsp olive oil
Accompaniment
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Description
One of my favourite dishes at a local Tapas bar - managed to to master the recipe after a few trials and is now a favourite in our home!
Method
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1
1. Heat the olive oil in large frying pan on a medium heat. Add the chicken pieces and fry until lightly browned. Remove from pan and set aside seasoning with the salt and pepper.
2. Add the onions to the pan (adding a little more olive oil if needed)and fry over a low heat until the onions are softened but not browned.
3. Add the crushed garlic, thyme & prunes and cook for approx 5 minutes until the prunes have softened. Add the sugar and stock. Cook for another 10 miuntes or until the mix has browned in colour and caramelised.
4. Return the chicken to the pan and cook for another 5 minutes to ensure the chicken is heated through.
5. Add cream and stir until thickened. Serve.
Goes well with green vegetables and new potatoes.
This is a great recipe and was well received by my guests. Very tasty. I modified it slightly, mixing dried apricots with the prunes 50/50 (mainly for cosmetic effect). Next time I might substitute creme fraiche for the cream in order to make it a slightly more healthy option.I served it up with wild rice which seemed to accompany the dish quite well.