Wine-Braised Chicken with Prunes and Cinnamon
A super simple and comforting holiday favorite; chicken is braised with prunes and caramelized onions that melt into a cinnamon-laced wine sauce, perfect for soaking into good bread.
From the Boqueria Cookbook
Serves: 4 to 6
Prep: 15 minutes
Total: 2 ¾ hours
1 whole (3-pound) chicken, cut into 8 pieces
5 tablespoons extra-virgin olive oil
2 large white Spanish onions, quartered and cut into ½-inch slices
10 large garlic cloves with skins left on
11/4 cups pitted prunes
1 cups dry white wine
2 cinnamon sticks
kosher salt and freshly ground black
Generously season the chicken with salt and pepper. Heat the oil in a large, deep skillet over medium-high heat. Add the chicken, skin side down, in a single layer. Cook until the skin is nicely browned and crisp, about 12 minutes. Flip all the pieces and cook until browned, about 7 minutes. Transfer the chicken to a plate.
Add the onions and garlic to the hot pan and season with salt. Reduce the heat to medium and cook, stirring occasionally, until the onions are deeply caramelized and brown, about 20 minutes. Add the prunes, wine, and cinnamon. Bring to a boil, then return the chicken to the pan, skin side up, along with any accumulated juices. Add 1 cup water. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the chicken is very tender, turning the pieces occasionally, about 50 minutes. The meat should be falling off the bone. Let rest in the pan, covered, for at least 20 minutes. This dish tastes best if made a day ahead and chilled overnight, then reheated.