Saturday, December 3, 2011

Colombian Chicken with Bacon & Prunes

We both could not believe how fantastic this was; one taste and instant love.
Sure, yeah, I thought it sounded good, but I didn't expect this recipe to be this good.

Don't turn your nose up at the prunes in this recipe, they completely make the flavors come together, and most people will not even be able to determine that wonderful flavor and texture came from prunes.  The sweetness of the fruit is set off by the salty, smoky bacon and the chicken marries everything together just the way you want it to.

I found this recipe on a site called My Colombian Recipes, and I immediately loved the idea. The recipe suggested chicken legs, bone in, skin on.  While I don't mind that... I know that lots of people do not like chicken (especially dark meat) on the bone with the skin on it stews.  Thinking ahead to the bacon, I knew this dish wouldn't need the extra flavor, or fat, from the skin.  I used boneless, skinless chicken thighs cut into large chunks, and I'm positive that this dish is easier to eat and serve than the original.

I am going to make this again, and again. A perfect, easy and comforting meal to serve on a cold night.

(I didn't picture the honey, and yes, I DID use a Satsuma for the zest!)

(4 servings)

8 chicken thighs, boneless and skinless, cut into 1" chunks
1/2 tablespoon olive oil
1/2 lb. bacon slices, cut into small pieces
1 cup onion, finely chopped
3 garlic cloves, minced
1 tsp orange zest

1 tsp fresh thyme
1 bay leaf
1 1/2 cups chicken stock
1/2 cup red wine
Salt and pepper
1 tablespoon honey
1 cup prunes, chopped into chunks

In a large pot or dutch oven heat the olive oil over medium high heat, sprinkle the chicken with salt and pepper and add to the pot. Saute for about 3 minutes on each side or until brown. Remove from the pot and set aside.

In the same pot, add the onions and the bacon  cook for about 3 to 5 minutes or until the onions are limp and starting to brown.  The bacon won't be real crispy, but that's okay because it will not stay crispy in the sauce while simmering anyways. If there seems like a lot of bacon grease, drain what you can off.

Add the garlic, thyme, orange zest and bay leave and cook for 1 minute more. Add the chicken, broth, chopped prunes and red wine and with a wooden spoon scrape the bottom of the pot to make sure any bits stuck to the pan come up to flavor the sauce.

Cook over medium- low heat for about 1 hour and 15 minutes or until the chicken is cooked and the sauce has thickened. Add more chicken stock if necessary. Serve warm over white rice or quinoa.

Here's some other great comfort foods for dinner on a  a cold winter night:
Jambalaya- Chicken, Hot Links & Shrimp
Beef & Veggie Sheperd's Pie with Mushroom & Onion Gravy
Moroccan Pot Roast
Greek Pork and Garbanzo Stew
Pork Chili Verde

1 comment:

  1. Piper, what an interesting combination of flavors. I totally agree about boneless, skinless thighs. Much preferred over bone-in.