Chicken with Prunes: Pollo alle Prugne

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The browned chicken stock technique makes all the difference for this dish. Very good flavors for the final dish, a "keeper". But the recipe is worth "keeper" status for the brown stock technique too. Chicken wings are spendy to purchase by the pound, thanks to their popularity. So we save backs and wings when we butcher chickens for other purposes and freeze them until we're ready to make the brown stock.

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I've cooked this for guests numerous times, and they always love it. I cook it longer than he calls for, 1.5-2 hours. When I remove the chicken, I put a pound of cooked spaghetti into the pot and serve it as a side. This is a really wonderful meal.

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An aromatic flavourful dish. I added a handful of dried apricots and green olives. I plated the chicken atop long grained wild rice. Served with julienne carrots,zucchini and green beans. Spoon two tablespoons of remaining sauce over the chicken. My company raved about the dish!