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.

 

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