This dish has complex flavors - I love the combination of prunes, wine, and chicken. The recipe represents Greece in the ZWT IV. From Bon Appetit.
- 1 (3 lb) chicken, cut into 8 pieces
- 1⁄4 teaspoon black pepper
- 1 3⁄4 teaspoons salt
- 2 1⁄2 tablespoons unsalted butter
- 1 cup dry white wine
- 1⁄2 cup water
- 1⁄2 lb plum tomato, seeded and chopped (about 3)
- 1 cinnamon stick (3 to 4 inch)
- 5 1⁄2 ounces pitted prunes (16 to 18)
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.
- Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.
- Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.
- Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.