Chicken with Tomatoes, Prunes, Cinnamon, and Wine
Ready in about: 70 minutes | Serves: 6
Ingredients
1 Chicken
9 oz Tomatoes
9 fl. oz Dry white wine
16 Prunes without stones
5 fl. oz Water
2.5 tbsp Butter
2 tbsp Red wine vinegar
2 tsp Sugar
1 Cinnamon, stick
Directions
Cut the carcass of the chicken into 8 parts, salt, and pepper to taste. Fry the pieces in butter in a heavy skillet for 5 minutes.
After roasting, put all the chicken pieces tightly in the pan, add the wine and bring to a boil. Boil for 4 minutes until the liquid has evaporated to about half.
Add water to the pan, add peeled and chopped tomatoes, 1 cinnamon stick, 3/4 teaspoon salt, 1/4 teaspoon pepper and bring to a boil again. Continue to cook, covered with a lid, on low heat for 20 minutes.
Add the chopped prunes, vinegar and sugar, and bring to the boil again. After turning down the heat, cover and cook for 10 minutes. Remove the pieces of chicken from the pan, put on a dish and cover with foil.
Bring the sauce remaining in the pan to a boil and cook on high heat for 8-10 minutes. The sauce should thicken and evaporate to about 300 ml.
Lay the chicken on plates at the rate of 2 pieces per 1 person. Serve with cooked tomato and prune sauce.
Nutritional info per serving: Calories: 160 Kcal
Fat: 9.5 g. | Protein: 11.3 g. | Carbs: 5.8 g.