Chicken with Prunes

Today I’m sharing with you another recipe sent to me by my mom. This dish is something we always used to ask for, and I was craving it so I asked her to send it to me. I was surprised with how easy and quick it is! It requires simple ingredients and takes under 30 minutes to make.

Back home, we call this Poulet aux Prunes, which translates to Chicken with Prunes. However, it is different from what you typically see online; while most search results show a whole roasted chicken, this version is a quicker, stovetop style that focuses on simple ingredients and a creamy sauce.

Ingredients to make x

• Chicken: I use chicken breast for this recipe to keep it quick and lean. You can use other parts if you prefer but we always make it with chicken breasts.
• Onion: Yellow onions provide a sweet and savory base. You can use white onions as well.
• Carrots: Thinly sliced carrots add a subtle sweetness and a bit of color to the dish.
• Prunes: Pitted (soft/moist) Use the ones that come in a bag and are already soft and slightly “wet” to the touch. These are ready to eat and will melt into the sauce much faster than fully dried, leathery ones.
• Mushrooms: Fresh or canned Mushrooms. Both fresh and canned work well depending on what you have on hand. Leave them out if you don’t like mushrooms.
• Honey: A small amount of honey enhances the natural sweetness of the prunes.
• Salt and Pepper: Used to taste to bring out all the individual flavors of the chicken and vegetables.
• Cream: Heavy cream or cooking cream.
• Liquid: Chicken bouillon or water with a chicken stock cube.

This dish pairs well with basmati rice, so make sure you have that on hand too!

[Measurements are posted in the recipe card below the instructions.]

1. Prep the Ingredients: Cut your chicken into your preferred size, but avoid small cuts so they stay juicy. Cube the onions finely, then peel and slice the carrots. Slice your mushrooms and cut the prunes in half.

2. Sear the Chicken: In a pot over medium heat, add a bit of olive oil or butter. Grill the chicken until it has a nice golden color, then set it aside. Note: Start cooking your basmati rice in a separate pot at this stage.

3. Sauté the Vegetables: In the same pot you used for the chicken, add the onions and carrots. Cook them for a few minutes until they begin to soften.

Add the mushrooms and prunes to the pot and mix well. Return the chicken to the pot and stir everything together.

4. Season and Simmer: Season with salt and black pepper to taste. Pour in the chicken stock and cooking cream. If you like a little heat, add a splash of Tabasco now.

Mix everything, cover the pot, and bring it to a boil. Let it boil for a few minutes until the sauce thickens and the flavors meld.