10 prunes (dried plums)
1 cup red wine (can substitute chicken broth)
1 cup orange juice
1 tsp grated orange zest
1 3-1/2 to 4 lb chicken, cut up
1/4 tsp salt
1/4 tsp pepper
1 medium onion, chopped
1 14-oz can chicken broth
1/2 tsp dried thyme
Put the prunes in a small bowl with 1/2 cup of the wine and the orange zest. Set aside.
Spray a Dutch oven with cooking spray. Add the chicken pieces, sprinkle with salt and pepper, and saute until browned on all sides (4-5 min/side). Remove the chicken and drain off most of the fat. Put the Dutch oven back on the stove and saute the onion until softened, 4-5 min. Add 1/2 cup wine and the juice and bring to a boil, scraping up any browned bits off the bottom of the pan. Boil 2 min. Add the prunes with the wine and zest they were soaking in, the chicken broth, and the chicken pieces. Sprinkle with the thyme.
Bring to a boil, reduce heat to low, cover and simmer with the lid slightly ajar for 45-60 min. or until the chicken juices run clear.
To serve, remove the chicken pieces and prunes to a serving dish. You can discard the cooking liquid, or make sauce with it.
1 tbl cornstarch
1 tbl cold water
Whisk cornstarch and water together in a small bowl. Bring the cooking liquid to a boil and add the cornstarch mixture. Cook and stir until sauce is thickened.