If any one has been relying on this blog to feed themselves, they will doubtless be starving by now! I will endeavour to redeem myself by sharing one of my favourite chicken dishes that requires almost no effort but may contain ingredients that won't be in your pantry. They should be, as they are a versatile addition to many otherwise plain dishes.
CHICKEN WITH CAPERS, PRUNES AND RED WINE
Feeds 4.
8 chicken pieces - I always use thighs as I find them the meatiest and most even shaped for cooking. Breast meat is best left for those who enjoy being martyrs.
3 cloves garlic - or to taste.
1 cup pitted prunes - buy unpitted, much cheaper and slice open very easily to remove stones. Never leave a stone in a prune (or an olive) unless you enjoy being at the dentist.
2 Tblespoons capers - children are unlikely to enjoy these, so don't waste this delectable dish on them.
2 bay leaves
2 Tblespoons brown sugar (don't know why - plenty sugar in prunes).
1 teaspoon dried thyme or 2 of fresh
1 cup red wine - nothing you wouldn't drink on its own.
Salt and pepper to taste.
If you like, you can brown the chicken skin in a hot pan for aesthetic appeal, but completely unnecessary. Put all ingredients in ovenproof casserole, cover and bake at 180 deg C for 40 minutes, then remove lid, baste chicken with sauce and cook uncovered for 15 minutes until appetisingly browned.
A taste sensation!
