Ingredients
150 g prunes
150 g dried apricots
300ml red grape juice
50 g butter
Sunflower oil, for frying
1.5 kg chicken, cut into 8 pieces and skinned
4 spring onions, sliced
30 ml flour
500 ml chicken stock
Bouquet garni
Salt, to taste
Pepper, freshly ground
20 ml butter, cut into small cubes
Method:
Soak the dried fruit in a bowl of warm water until soft. Heat the grape juice to a rolling boil. Remove from heat and reserve. Heat the butter and oil in a pan and brown the chicken. Discard any excess fat that may have been rendered from frying. Stir in the spring onions and flour and cook for a few minutes. Add the grape juice, stock and bouquet garni, and season to taste. Cover and simmer for about 40 minutes or until the meat comes easily away from bone. Do not allow the chicken to dry out. Drain the dried fruit and add to the chicken. Allow to cook for 10 minutes longer. Remove the chicken and fruit from the sauce, place on a heated serving dish and keep warm. Strain the sauce through a sieve, return to heat and whisk in the cubed butter. Spoon the sauce over the chicken and fruit and serve.
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