Chicken stew with dried plums


Estimated reading time: 4 minutes

Cold, bitter wind here on the dike and the trees in the garden have lost their leaves. Time for a delicious stew to warm you up. The chicken in this dish gets a delicious warm and sweet taste because we add dried plums to it. And after a while of stewing, the chicken is of course buttery soft! Is your mouth watering yet? In this recipe I use red port. Did you know that port is a fortified wine? They add extra alcohol to the port so that the fermentation process is stopped early. This means that not all sugars are converted into alcohol and the port gets its sweet taste. chicken stew in a casserole chicken stew recipe

Chicken stew with dried plums
A wonderfully spicy stew.

The alcohol percentage in port is also much higher, around 20 percent. The alcohol evaporates again during the stewing, but you do taste that delicious sweet port flavor in this chicken stew with dried plums.

It is cheaper to use chicken legs than to buy individual drumsticks and thighs.

Chicken stew with dried plums

Chicken stew with dried plums

Of course, the title doesn't do justice to all the ingredients in this stew. We also use cinnamon and bay leaf. Bay leaf is an ideal spice for a stew. He needs time to give off his taste . Also used in laurel liquorice, which gives it a nice strong taste. But also a symbol of victory, you know the comics of Asterix and Obelix?

Chicken stew with dried plums stewing chicken in a casserole

Julius Caesar wears a laurel wreath, which symbolizes victory. A laurel bush or tree can live up to 100 years. In my garden there is also a laurel bush in a pot. It does not grow quickly, but has beautiful leaves. In addition, bay leaves are popular seasonings in the kitchen, because they add a subtle, spicy flavor to dishes. Laurel is associated with victory and glory, especially because of the link with Julius Caesar. It is a versatile plant with both culinary and symbolic value.

Chicken stew with dried plums stewing chicken in a casserole
A stew that does not have to stew extremely long, just an hour.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chicken stew with dried plums

Chicken stew with dried plums

A delicious sweet stew with port and pumpkin and delicious winter flavors.

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4.8 of 111 comments
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Hallway: Main dish
Kitchen: European
Keyword: chicken, garlic, bay leaf, pumpkin, port
Preparation time: 15 minutes
Preparation time: 1 hours
Total time: 1 hours 15 minutes
Servings: 4 people
Author: Francine
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Ingredients:

  • 4 chicken legs
  • 150 ml Red port
  • 100 ml balsamic vinegar
  • 1/2 bottle pumpkin
  • 10 dried plums
  • 10 dried apricots
  • 5 toes Garlic
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 shallots
  • 3 el flower
  • 500 ml chicken bouillon
  • salt
  • peper

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • We'll start with the chicken thighs. Cut off the drumstick with a sharp knife. This divides the bolt in two. Sprinkle with salt and pepper and fry them in a frying pan until golden brown on all sides.
  • While the chicken is cooking, we clean the garlic and the shallots. Chop both the onion and the garlic. We peel the pumpkin with a vegetable peeler and cut into cubes.
  • When the chicken is golden brown, remove it from the pan and set it aside. In the shortening that remains in the pan, we fry the garlic and the onion until translucent. Then add the plums, pumpkin and apricots and the flour and fry briefly.
  • Then pour in the port, balsamic vinegar and chicken stock and stir. Add the rest of the herbs and spices and season with salt and pepper.
  • Add the chicken and place the casserole on a simmering plate and let it simmer for an hour.
  • Remove the bay leaf and cinnamon stick from the pan.
  • Delicious bites!
You can strain the liquid that remains in the pan and reduce it to a tasty gravy. You can freeze these in parts in your freezer. 
 
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8 thoughts on “Chicken Stew with Prunes”

    1. Hi,
      The alcohol basically dissipates when you cook, so you don't taste it. But you don't have to use it, it was an extra addition. So you can make this stew without it. You could also use blackcurrant juice. Gr Francine

        1. 5 stars
          I made the stew, but I was wondering if the balsamic vinegar isn't too much. The vinegar taste continued to dominate and I was unable to neutralize it either.
          I'm going to try the dish again, but only with a few spoons of balsamic vinegar.

          1. Hi Jozephina, I think it's just a matter of taste differences, I personally really like balsamic vinegar and with the addition of over 650 ml of other liquids such as the stock and port I didn't think it was overpowering. But indeed, next time you can, for example, add a few tablespoons and see if it is to your liking, super nice that you made it! Greetings Francine

  1. Suppose I just want to use pre-cut chicken thigh fillet instead of the legs. How many grams would you recommend?

4.84 from 111 votes (106 ratings without comment)

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