Sedanini: Chicken and Prunes

Sedanini con Pollo e Prugne

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About

There is something almost medieval about this recipe, a sauce that is neither sweet nor savoury (or rather is both at once). If it tastes a little confused before you serve the dish, try it again with a touch of Parmesan, and the flavours should begin to make sense.


  • 200 g sedanini
  • 260 g skinless, boneless chicken thighs


Start the sauce a bit before you put the pasta on. Dice the chicken thighs (1.5cm), and fry in half the butter over quite a high heat until browned. Add the prunes, chopped the same size as the chicken, and fry for a minute more. Season with salt and pepper, add the red wine and reduce by half. Now add the stock (this is probably the time to put the pasta on), and allow to bubble reasonably rap