Braised Chicken with Prunes

Ingredients#

Makes 4 good portions. Amounts below are approximate - feel free to add more or less of each.

• 8 chicken thighs (approx 1 kg)
• 1 Parmesan rind
• 250 ml white wine
• 250 ml chicken stock
• 120 g moist, pitted prunes (or if using dried, soak for a few hours first)
• 2 bay leaves
• 80 g cashews
• Olive oil
• 60 g pine nuts

Method#

1. In a casserole dish, heat some olive oil with the parmesan rind.
2. Add the chicken pieces and brown on all sides.
3. Add the cashews, pine nuts, prunes and bay leaves, then add the wine and stock to cover most of the chicken.
4. Cover the pot, and cook on a low heat for 1 hour.
5. Serve with rice or mashed potato and garnish with a few pine nuts.

Notes#

• Cashews are optional
• Amounts are approximate