Chicken and prune casserole
8 skinned chicken thighs
1 cup pitted prunes
Grated zest of 1 orange
½ tsp ground cinnamon
2 sprigs fresh thyme
1 tbsp chopped fresh oregano
2 tbsp olive oil, plus extra for frying
½ cup dry white wine
1 cup chicken stock
2 tbsp cornflour mixed with
1 tbsp cold water to make a paste
2 tbsp chopped fresh parsley
1. Place chicken, prunes, orange zest, cinnamon, thyme, oregano, olive oil and wine in a large ceramic bowl. Mix well, cover, then leave in the fridge to marinate for 1 hour.
2. Take the chicken out of its marinade and heat a frying pan with a little more oil, then fry the chicken until well browned on both sides. Add the marinade and the stock to the pan and bring to the boil.
3. Return chicken to the pan and simmer for 45 minutes or until the chicken tests cooked (when pierced with a skewer, juices run clear). Remove chicken from the pan and stir in the cornflour paste. Simmer for 2 minutes, stirring continuously until sauce thickens. Season with salt and pepper to taste.
4. Place the chicken on a warm serving platter, pour sauce over the top and serve sprinkled with parsley.
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