Chicken With Prunes and Bacon

Normally for me, when I think of braised chicken the first two ingredients I think of are not bacon, and definitely not prunes. The further I read the recipe the more intrigued I became with it. (cinnamon and oranges!?)

I promise you, this sauce is extremely flavorful, and even though you can smell the cinnamon, it does not make it a sweet sauce.

For the recipe:

Render the fat from some bacon, I used about half a pack (which was too much)

Once all of the fat in bacon has rendered out and has turned crispy, remove it from the pan and set aside. Remove about 1/4 of the oil and discard it, leaving the rest in the pan.

Now using the bacon grease that’s already hot, brown and sear 8 pieces of chicken (I used a mix of thighs and drumsticks).It should take about 10 minutes if you do it in two small batches. It’s important to make sure the chicken gets a good brown crust here, it adds flavor and makes the chicken  look nice after a few hours of simmering.

Remove the chicken and set them aside, keeping the same bacon grease, add your onions and cook until translucent and soft. (about 8 minutes) Add 1 clove of minced garlic, cook for 1 minute and add 1/2 cup of white wine to deglaze the pan, make sure to use a wooden spatula to scrap all of the browned bits of chicken and bacon at the bottom of the pan.

Now add the browned chicken pieces, the crisped bacon, 2 tablespoons of orange zest, 1 teaspoon of dried thyme, 1/2 teaspoon of cinnamon, 1 bay leaf, 2 cups of chicken stock, 1 tablespoon of honey and 1 cup of prunes.

Allow this to cook for about an hour and a half, but not until the meat is completely falling off the bone, it should be the point before that.

Once the chicken is to your desired tenderness, remove it from the pan, and skim the fat off the surface of the sauce. You can return it to the pan and serve it family style, or serve it over steamed jasmine rice, making sure to pour extra sauce over the rice.

Some Notes:

  • This recipe was inspired by
  • Be careful with the bacon grease, I had too much and it ended up making my sauce too fatty.
  • I think this recipe would be good with any dried fruit, the sky is the limit
  • Go light on the cinnamon, it could trick you into thinking this recipe IS sweet.

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