Recipe By Sina Mizrahi
This delicious chicken is not only low in sugar but comes together in one pan, making clean-up simple. Serve this at an intimate Passover get-together with the family.
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Preheat a wide pan over medium high heat. Add olive oil to warm and sauté the onion.
Sprinkle the chicken with a pinch of salt and pepper and add to the pan bone side up. Cook until golden and the onions start to brown, about four to five minutes.
Add the shallots and potatoes and toss gently to coat in oil.
Deglaze the pan by pouring stock and red wine. Add the prunes. Bring mixture to a boil, season with salt and pepper and cook for eight to ten minutes.
Cover and reduce to a simmer until the sauce has thickened, about two hours. Garnish with parsley and serve hot.
You can substitute the prunes for other fruit or vegetable that holds up well slow cooked like: apple, squash, plums. Also, I recommend adding thyme if you can get your hands on some.
