Braised Chicken with Prunes

Name: Braised Chicken with Prunes (Курица, тушёная с черносливом)
Yield: 4 Servings
Cuisine: Russia
Ingredients: 2 large carrots, scraped and chopped; 4 small cloves garlic, crushed; 2 large onions, sliced; 4 sprigs parsley; 2 bay leaves; 1 cup rich chicken stock; 2 slices of lemon, seeded; ½ cup dry white wine; 1½ cups water; Salt, freshly ground black pepper to taste; 2 teaspoons sugar; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoons flour; 1 tablespoon freshly squeezed lemon juice

Курица, тушёная с черносливом

Preparation info

4
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

The original recipe for this Ukrainian dish calls for prunes that have been dried over a smoky wood fire, imparting a dusky flavor to the chicken. The commercially processed prunes substituted here yield a subtler taste.

Ingredients

1 2½-to 3-pound broiler, cut up
Salt, freshly ground black pepper to taste
2 tablespoons butter

Europe
Russia
Savoury
Main course
Eastern Europe

Method

Season the chicken with salt and pepper to taste. In a large, heavy frying pan heat the 2 tablespoons of butter together with the olive oil. Add the chicken pieces and fry until golden, about 15 minutes. Then transfer them to a plate and keep warm.

Add the carrots, onions and garlic to the f