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What You Need:
(To Serve: 4)
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A 2½- to 3-pound chicken, quartered
1 tablespoon salt
Freshly ground black pepper
4 tablespoons butter
2 tablespoons vegetable oil
1 carrot, scraped and cut into
½-inch-wide rounds
1 stalk celery, coarsely chopped
1 cup finely chopped onions
1 sprig parsley
1 bay leaf
½ to 1 cup chicken stock, fresh or canned
1½ cups water
½ pound pitted prunes
1 tablespoon fresh strained lemon juice
1 tablespoon sugar
1 tablespoon flour
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Translate this recipe:
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| How To Cook: |
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1. Pat the chicken thoroughly dry with paper towels, and sprinkle it on all sides with the tablespoon of salt and a few grindings of pepper. In a heavy 10-to 12-inch enameled or stainless-steel skillet, melt 2 tablespoons of the butter in the 2 tablespoons of oil over high heat.
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2. When the foam begins to subside, add the chicken skin-side down. Reduce the heat to moderate and fry 5 to 6 minutes on each side, or until golden brown. Transfer the chicken quarters to a plate.
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3. Add the carrot, celery and onions to the fat remaining in the pan and, stirring occasionally, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown. Return the chicken to the pan, lay the parsley and bay leaf on top and pour in ½ cup of chicken stock.
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4. Cover tightly and bring to a boil over high heat. Then lower the heat and simmer the chicken (basting it from time to time with the juices in the pan) for about 30 minutes, or until its juices run yellow when a thigh is pierced with the tip of a small, sharp knife.
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5. Meanwhile, in a 1-quart enameled or stainless-steel saucepan, combine the 1½ cups water, prunes, lemon juice and sugar. Bring to a boil over high heat, then lower the heat and simmer uncovered for about 15 minutes, or until the prunes are tender. Set the prunes and their cooking liquid aside.
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6. Preheat the oven to 250°. Remove the chicken from the skillet and arrange the pieces attractively on a large, heated, ovenproof platter. Scatter the cooked prunes over the top, cover loosely with foil and keep warm in the oven while you make the sauce.
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7. Strain the contents of the skillet through a fine sieve set over a small sauce-pan, pressing down hard on the vegetables with the back of a spoon before discarding them. Set the juices aside.
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8. Melt the remaining 2 tablespoons of butter in the skillet and stir in the flour. Cook for 2 or 3 minutes, stirring constantly, until the flour turns lightly brown.
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9. Pour in ½ cup of the reserved prune juice and ½ cup of the re-served pan juices (if there is less, augment it with chicken stock) and s6rring constantly, bring to a boil. Boil until the sauce is smooth and has thickened lightly. Taste for seasoning and pour over the chicken. Serve at once.
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