Sautéed Chicken with Prunes

Name: Sautéed Chicken with Prunes
Yield: Makes 4 servings
Cuisine: German
Ingredients: Several thyme sprigs; 1 cup pitted prunes; 1½ cups Dark Chicken Stock or other chicken stock; Salt and freshly ground black pepper; 4 garlic cloves, lightly crushed; 1 pound waxy, “new” potatoes, peeled, cut into ¾- to 1-inch chunks, and washed to remove excess starch; One 3-pound chicken, cut up for sautéing; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; ¼ pound slab bacon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

With bacon, dried fruit, and potatoes, this is a chicken dish reminiscent of Jean-Georges’s Alsatian childhood, yet it’s a dish worthy of attention today.

Fennel and Apple Salad with Juniper sets this off nicely.

Ingredients

Europe
Germany
Main course
Gluten-free

Ingredients

Method