Poulet aux Pruneaux – French Chicken and Prune Stew🇫🇷

Atsuko

January 8, 2024

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Atsuko

Founder of @Umami Sans Frontières

Chicken with Prunes (Poulet aux Pruneaux) is a traditional French dish that brings together the gentle sweetness of prunes and the savory richness of meat in a warm, comforting stew✨ In France, it’s often made with rabbit 🐇—in fact, my French mother-in-law always makes it with rabbit whenever we visit. But I’ve adapted her recipe using chicken 🍗, which is easier to find and just as delicious. This version uses bone-in chicken for extra depth of flavor, but boneless thighs or chicken wings work beautifully too. It’s a beloved dish in our family, always made with love and shared around the table. 💛

Expense

💵 💵

Preparation

10 mins

Baking time

60 mins

Rest time

Ingredients

Cooking time: Approximately 70-80 minutes

Ingredients:

For 4 people

600–800g of Bone-In Chicken Thighs or Chicken Wings
200g of Onions (about 2 pieces)
3 Cloves of Garlic
125g of Bacon
200g of Seedless Prunes
1 tbsp of Flour
1 Tablespoon of Butter
300ml of Water
1 Teaspoon of Beef Consommé
Appropriate Amount of Salt
Appropriate Amount of Pepper
Appropriate Amount of Olive Oil

How to make it:

1/ Prepare the Ingredients: Finely chop the onions and garlic, and cut the bacon into pieces about 2 cm wide.

2/ Season the Chicken: Season both sides of the chicken with salt and pepper.
3/ Sear the Chicken: Heat the olive oil in a large pot, add the chicken, and fry until browned on both sides.
4/ Cook the Bacon Separately: While the chicken is cooking, add the bacon to another frying pan and fry until lightly browned.
5/ Make the Beef Stock: Prepare the beef stock by combining water and beef consommé.
6/ Sauté the Aromatics: Once the chicken in step 3 is browned, remove it to a plate. Add onions and garlic to the same pot and fry until translucent.

7/ Add Butter and Flour: Add the butter and flour, then mix quickly to combine.
8/ Deglaze with Stock: Add a small amount of the prepared beef stock and stir to form a smooth base.
9/ Return the Chicken and Add Prunes: Return the seared chicken to the pot and add the prunes.
10/ Add Bacon and Simmer: Add the cooked bacon and remaining beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes. Stir occasionally to ensure the sauce is evenly distributed.
11/ Final Seasoning and Serve: Finally, adjust the taste with salt and pepper, and serve warm.

🌟Serving Ideas and Family Touches🌟

⭐️ Use Beef Consommé and Bacon for Depth: We recommend using beef consommé as the bouillon—it enhances the richness and umami of the stew. Bacon is included to add extra savory flavor to the base.

⭐️ Add Your Favorite Vegetables: Feel free to add ingredients like mushrooms or carrots to the stew for extra flavor and texture. They go well with the sauce.

⭐️ Pair It with Your Favorite Side: As shown in the photo, this dish pairs beautifully with pasta (we used tagliatelle), white rice, or mashed potatoes. Choose your favorite accompaniment to enjoy it your way.

⭐️ Perfect with Wine: This dish pairs beautifully with wine, especially with a Côtes du Rhône, like the wine shown in the photo. Its smooth body and subtle spice highlight the sweet and savory flavors of the sauce.

⭐️ A Family Recipe with a Twist: This dish was inspired by the one my mother-in-law always prepares when we visit my husband’s family in France. It’s a true taste of home. Traditionally, the dish is made with rabbit, but I adapted it using chicken for an easier, equally delicious version.