Jump to Recipe Print Recipe
These braised chicken thighs are a weeknight winner, requiring very little prep and ready to serve in just 50 minutes. California prunes add a natural sweetness to the acidity of the tomatoes, and a tender bite to the crispy chicken skin!
Braising chicken thighs with tomatoes and prunes is a delicious combination because it brings together a perfect blend of flavors and textures. Here are why it tastes so amazingly good:
Sweet and Savory Balance: The prunes add a natural sweetness to the dish, while the tomatoes provide acidity and umami. This sweet and savory balance is a hallmark of many great dishes, offering complexity and depth of flavor.
Depth of Flavor: As the chicken thighs braise, they release their juices, which mix with the tomatoes and prunes. This process allows the flavors to meld, creating a rich, flavorful sauce with layers of taste.
Umami Enhancement: Tomatoes are rich in umami, the savory “fifth taste.” Umami pairs exceptionally well with the sweetness of prunes, creating a more rounded and satisfying flavor profile.
Tender Chicken: Braising chicken thighs slowly in a liquid, like tomatoes and prunes, helps keep them moist and tender. The longer cooking time allows the flavors to penetrate the meat and results in a juicy, succulent texture.
Aromatic Spices: Many recipes for braised chicken thighs with tomatoes and prunes include aromatic spices thyme and rosemary. These seasonings contribute to the overall deliciousness of the dish by adding depth and fragrance.
Easy Preparation: The recipe is relatively simple to make, and the long, slow cooking process allows the flavors to develop without requiring excessive effort in the kitchen.
Braising chicken thighs with tomatoes and prunes is delicious because it combines sweet and savory elements, creates depth of flavor through slow cooking, enhances umami, and balances contrasting textures. The resulting dish is a delightful and satisfying fusion of flavors and a testament to the beauty of braising as a cooking technique.
Prunes are So Delicious in Savory Recipes
Prunes are often a surprising and delightful addition to savory recipes because they bring a unique combination of qualities to the dish, enhancing the overall flavor and texture. They add a touch of natural sweetness, complexity of flavor, and health benefits too!
This Beef Stir Fry with Winter Vegetables is easily customized with any hearty winter veg that happens to be in season. Plus, it is made with less refined sugar than you’d expect from a stir fry because the Teriyaki sauce is made with prune pureé!
MAKE THIS PRUNE RECIPE
Sheet Pan Chicken Marbella
This Quick and Easy Sheet Pan Chicken Marbella recipe from This Mess is Ours is made with sweet prunes, green olives, and capers. This retro redo is a simple chicken dinner idea that packs BIG, BOLD flavor with minimal effort. Whether you plan ahead to marinate overnight for maximum Marbella flavor or you just want to get a delicious dinner on the table with only a few minutes of prep time to spare, our Sheet Pan Chicken Marbella tastes great with almost zero hassle.
MAKE THIS PRUNE RECIPE
Rich, meaty and full of flavor, the Mariani family’s spaghetti sauce recipe has been passed down through generations. They shared their recipe so that your family can enjoy this authentic Italian recipe, too.
MAKE THIS PRUNES RECIPE
Braised Chicken Thighs with Tomatoes and Prunes
James Collier + Danny Alas
These braised chicken thighs are a weeknight winner, requiring very little prep and ready to serve in just 50 minutes. California prunes add a natural sweetness to the acidity of the tomatoes, and a tender bite to the crispy chicken skin!
4.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dinner
Cuisine American
Servings 4 servings
Calories 513 kcal
Equipment
large skillet
Ingredients
- 2 tablespoons California extra virgin olive oil divided
- 4 bone-in skin-on chicken thighs
- 1 medium yellow onion thinly sliced
- 3-4 cloves garlic minced
- ½ cup dry red wine
- 4 sprigs fresh thyme
- 2 small sprigs fresh rosemary
- 1 cup crushed tomatoes
- ½ cup California Prunes
- 1 cup chicken stock
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon red wine vinegar
- Fresh parsley for garnish
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium high heat. Sear the chicken, skin-side down, for 3-4 minutes or until browned and crispy. Flip and brown on the other side, another 3-4 minutes, then remove from the pan and set aside.
Turn the heat to medium and saute the onion until translucent and starting to wilt, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes, then deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Add the fresh thyme and rosemary and cook until the wine has reduced, another 5 minutes or so.
Next, add the crushed tomatoes and heat to a rolling simmer. Nestle in the browned chicken thighs, skin-side up, along with the prunes. Pour the chicken stock around the chicken, ensuring that some of the skin remains unsubmerged. Heat to a simmer, cover and cook for 20 minutes, then remove the lid from the pan and continue cooking another 10 minutes, until the chicken is fork tender and the sauce has reduced.
To serve, pour in the red wine vinegar and garnish with fresh parsley!
Nutrition
Serving: 1portionCalories: 513kcalCarbohydrates: 25gProtein: 27gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 143mgSodium: 861mgPotassium: 758mgFiber: 3gSugar: 13gVitamin A: 465IUVitamin C: 10mgCalcium: 60mgIron: 2mg
Keyword braised chicken thighs, california prunes, chicken, chicken thighs, crushed tomatoes, evoo, extra virgin olive oil, prunes, red wine
Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!
