Herby Chicken with Prunes and Carrots

• Recipe by Grace Parisi

Ingredients

1. 8 chicken thighs, about 6 ounces each
2. Salt and freshly ground pepper
3. All-purpose flour
4. 2 tablespoons unsalted butter
5. 2 tablespoons extra-virgin olive oil
6. 4 large garlic cloves, peeled
7. 4 carrots, thinly sliced
8. 1 1/2 cups Cotes-du-Rhones
9. 1 bay leaf
10. 4 thyme sprigs
11. 1 rosemary sprig
12. 4 ounces pitted prunes, quartered
13. 1 1/2 cups chicken stock, preferably home made

Directions

1. Preheat the oven to 350°. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. In a large deep skillet or shallow flame proof casserole, melt the butter in the oil. Add the chicken and cook over high heat, turning once, until deeply browned and crusty 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic and carrots cook over low heat until softened, 5 minutes. Add the wine and cook over high heat until reduced by half, 5 minutes. Add the bay, thyme, rosemary, prunes and stock and bring to a boil. Return the chicken to the pan. Transfer to the oven and braise until the meat is tender, 45 minutes longer. Return the pan to high heat and boil until the liquid is slightly reduced, about 5 minutes. If desired, remove the bay, rosmary and thyme sprigs before serving. Serve with noodles, polenta or mashed potatoes.