Chicken with Prunes and Saffron
Roast chicken is a special occasion dish for us. This version with prunes and saffron is inspired by faraway lands, but made with our own local ingredients. It’s perfect for a family dinner on a Sunday night, accompanying tales of adventure of times past.
Serves 4
1 whole chicken, or (1 kg) of mixed chicken pieces such as drumsticks and thighs, skin on
20 g dried, pitted prunes, halved
2 large yellow onions, peeled and quartered
6 medium sized potatoes, peeled and quartered
250 ml white wine
100 ml extra virgin olive oil
Salt and pepper
Preparation
1 Preheat the oven to 180˚ C / 350˚ Fahrenheit.
2 Seeing that we have our own chicken on the farm, we cut a whole chicken into pieces for this dish. You can, however, skip this step by buying pre-cut chicken pieces (skin on).
3 Place the potatoes, onions, prunes and chicken pieces in a large baking dish and add the olive oil and white wine. Season with salt and pepper.
4 Bake in the middle of the oven for 1 hour and 20 minutes, covering it up with foil if you feel like the chicken is at risk of browning too deeply.
5 Remove from the oven, let rest for 10 minutes and serve.