Recipe courtesy of The Neelys
Episode: Monster Mash
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.

Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.

Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.

Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Baked Chicken Tenders

Recipe courtesy of Trisha Yearwood

Chicken Piccata

Recipe courtesy of Ina Garten

Chicken Paprikash

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword