Pollo con le Prughe (Chicken with Prunes) & other Florentine adventures

Hi friends!

So, last weekend was my birthday weekend and I had a really fun time frolicking around Florence with my roommates. We went to dinner on my birthday to this really great place on our street and I had pear and gorgonzola fiocchi in a cream sauce with red peppercorns. It was SO good, but I completely forgot to take a picture of it (such a bad blogger, I know…). Then, on Sunday, we went to the grocery store and bought fresh bread, cheeses, and prosciutto and headed up to Piazzale Michelangelo, this amazing place on the other side of the river where you can see all of Florence and the surrounding mountains and smaller villages tucked into the hillsides.

One of my favorite pictures of the view:

Florence

 

So, now for the recipe of today… Pollo con le Prughe! It’s a traditional dish in Tuscany made up of chicken and prunes that I made in my Florence Food & Culture Experience class! It was an unlikely pairing in my opinion, but turned out to be so so good! It was a perfect combination of sweet and salty. Because of the time constraints of class, we didn’t marinate the chicken, but it was still so delicious. Our teacher said that it was a little drier than if it was marinated, but I didn’t notice the dryness.

chicken with prunes

Ingredients:

  • 1 medium-sized chicken, cut into small pieces and make sure excess fat is trimmed off of the pieces (leave the skin on and bones in)
  • 200 g (7 oz) prunes, soaked in hot water to soften them
  • 250 ml (1 cup) dry red wine
  • 30 ml (1 oz) white wine vinegar
  • 1 white onion, sliced
  • 2 garlic cloves, chopped
  • 60 g (2 oz) extra virgin olive oil
  • freshly ground black pepper
  • fresh rosemary and sage
  • 10 small white onions
  • salt to taste

Directions:

  • Rinse the chicken pieces and marinate one hour with wine, vinegar, garlic, rosemary, and sage
  • Heat the oil in the saucepan (after marinating), add the garlic, rosemary, and sage from the marinade
  • add the chicken pieces and brown them
  • Transfer the chicken to a baking dish, add the rest of the marinade and the small onions. Bake covered for about 30 minutes.
  • Uncover and back for another 15 minutes.
  • Add the prunes and finish making for another 5 minutes.
  • Serve immediately! Enjoy!
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