- Cast Iron Skillet: Ideal for browning and sautéing chicken evenly and retaining heat efficiently.
- Sauté Pan: A versatile pan used for cooking a variety of dishes, perfect for the shallots in this recipe.
- Chef's Knife: Essential for cutting ingredients like chicken, shallots, and prunes to the desired size.
- Cutting Board: Provides a safe surface for chopping ingredients.
- Oven-Safe Baking Dish: Can be used if the recipe suggests baking or roasting parts of the dish under the broiler.
- Digital Kitchen Scale: Useful for accurately measuring ingredients, although not essential for this particular recipe.
- Measuring Cups and Spoons Set: Essential kitchen tools for precise ingredient measurements, important in most cooking processes including this one.
- Silicone Spatula: Useful for stirring the dish or scraping off every bit of goodness from pans.
- Tongs: Helpful in flipping and serving chicken without using a fork, which might puncture it.
- Dutch Oven: If the recipe requires slow cooking or deep-frying techniques not specifically mentioned here but potentially useful for similar dishes.
1 cup large pitted prunes (about 20)
2/3 cup Armagnac or other brandy, divided
2 tablespoons olive oil
1 4-pound cut-up free-range chicken
12 large shallots, peeled
1 1/4 cups organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 teaspoon Sherry wine vinegar
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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