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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
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. Want more genius ideas for Passover? Check out Passover Prep HQ for recipes and tips on shopping, cleaning, and more.
8-9 baby potatoes, peeled or unpeeled
3 chicken quarters (about 2 pounds)
8-10 dried prunes
1 and 1/2 cups Alfasi Cabernet Sauvignon or other dry red wine
3-4 tablespoons Bartenura Olive Oil
1 onion, diced
1/2 teaspoon coarse black pepper, divided
2 teaspoons Tuscanini Sea Salt, divided
6-7 shallots, peeled
2 cups vegetable or chicken stock
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.
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Excellent This recipe was delicious. I will definitely make it again, however, for a large crowd, after browning, would put in the oven as you can’t make a large quantity on the stove. The flavors are wonderful and it was simple to cook. Once you assemble and sautee/brown, you can just let it simmer away. The chicken was tender and tasty. I did use the bone in but if you decided to use chicken breast, I would simmer less time or could possibly be too dry.
We are so happy you enjoyed this recipe! Thank you so much for the different cooking methods on the chicken 🙂