Chicken with Shallots, Prunes, and Armagnac

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This elegant chicken with shallots, prunes and Armagnac is a sophisticated dairy-free dish that draws inspiration from the rustic flavours of Gascony. The combination of succulent free-range chicken and the deep, honeyed sweetness of prunes provides a wonderful contrast to the sharp, savoury shallots. Finishing the sauce with a touch of Sherry vinegar and a splash of brandy creates a rich, complex glaze that feels indulgent without the need for butter or cream.

Perfect for a weekend dinner party or a comforting family meal, this one-pan recipe is surprisingly simple to prepare. The prunes plump up beautifully in the Armagnac, creating a glossy sauce that pairs perfectly with steamed greens or crushed new potatoes. High in protein and naturally dairy-free, it offers a wholesome yet refined option for those seeking a heart-healthy and flavourful main course.

Ingredients for Chicken with Shallots, Prunes, and Armagnac

240ml large pitted prunes (about 20)
160ml Armagnac or other brandy, divided
2 colheres de sopa de azeite de oliva
450g cut-up free-range chicken
12 large shallots, peeled
300ml organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 colher de chá de vinagre de vinho Sherry

How to make Chicken with Shallots, Prunes, and Armagnac

Boil prunes with 80ml Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 80ml Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.

Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.