When we’re in Italy and San Marino, my wife and I try to visit Osteria Montecavallo in Rimini. They make a great pizza. But that’s not all.
One night we had coniglio disossato (boneless rabbit) cooked with prunes. Wow, what a great idea. Back in the US, it occurred to me I could do something like that with boneless chicken thighs, which I usually do in sort of a cacciatore style. Let there be prunes, I thought. It was the right thing to do.
In this recipe, the prunes and onion and fresh rosemary make for a sweet and aromatic dish.
skillet and cover
half a medium-sized onion, sliced thin
4 skinless, boneless chicken thighs
A sprig of fresh rosemary
¼ cup of white wine
Prep and cooking time, 60 min.
Wash and pat dry thighs. Salt and pepper one side of the thighs. Gently sauté onion in 2 tablespoons of extra virgin olive oil.
When the onion begins to look transparent, lay the thighs in the pan salt/pepper side down. Raise the heat to medium. Salt and pepper the upside of the thighs. Sprinkle rosemary over the thighs. Turn the meat after 4-5 minutes. Continue cooking 5-6 minutes. Cover and cook 5 minutes, then add the wine and prunes. (Cut the prunes in half if they’re big and plump.) Raise the heat until the wine begins to bubble, then cover and lower the heat. Cook on low heat for 30 minutes, turning once.
The liquid in the pan will cook down. When it does, uncover and turn the thighs. Raise the heat to medium and cook the juices down, moving the thighs and turning them to ensure they brown evenly. You should see a brownish sauce begin to thicken.
Today for lunch we ate this chicken with boiled potatoes and boiled cauliflower. The sweetness of the sauce was amazing.
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