Braised Chicken Legs with Prunes, Brandy & Dijon
Strawberry Plum
Strawberry Plum
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  • 3 foot wide table where I take my pictures look nice, I must have this lovely, well-organized kitchen. Hmm…let’s see…haven’t had doors on my cupboards in going on a month, I may or may not have a shelf that is covered in honey and dotted with quinoa and various dried legumes, and my ever-exploding freezer looks like some sort of disassembled chicken graveyard. A backbone here, roasted carcass in a ziplock bag there, and a few livers in a plastic container over to the side.
  • 4 whole Chicken Legs, trimmed of excess skin and fat and patted dry
  • ½ Tbsp. Butter
  • ½ Tbsp. Olive Oil
  • 1 large Shallot, thinly sliced
  • ½ c. Prunes
  • ¼ c. Brandy
  • a few sprigs fresh Thyme
  • 2 dried Bay Leaves
  • about 1 ½ c. Chicken Stock (homemade or low-sodium)
  • 2 Chicken Livers, deveined
  • 2 Tbsp. Dijon Mustard



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