French Brandied Chicken
Thursday, January 19th
B – Eggs, Cauliflower, broccoli, maple turkey scramble – Yup, there is a theme here!
L – French brandied chicken
10 to 15 pitted prunes
1/2 cup brandy or cognac
1/2 cup boiling water
2 onions – finely chopped
a wad of butter
3 large beefsteak tomoatoes – blanched, peeled and chopped
about 10 to 15 chicken thighs
1 – soak prunes in brandy and hot water for at least 6 hours ( covered)
2 – saute onions until slightly browned
3 – add chicken and brown
4 – add tomatoes, prunes, brandy and hot water, salt to taste
5 – bring to boil, then simmer covered for about 2 hours stirring occasionally.
VOILA! So easy and so delicious! Normally served with baguetter, or pasta. I just have it on it's own. It's even more delicious the second day.