Prunes and the sweetness from the liquor used in this recipe are typical of northeastern Italy and the Fruilian region. Serve with a simple side disk like roasted red potatoes and rosemary.

• 12 dried prunes, plumped in 1/2-cup warm liquor (brandy, grappa, Sambuca)
• 2 ounces pancetta, coarsely chopped
• 1 (3-pound) chicken, cut into 8 pieces (breast cut in two, leg and thigh) or 8 chicken thighs, rinsed and dried
• Salt and pepper
• 2 leeks, whites only, thinly sliced (substitute 1 small yellow onion if needed)
• 4 large shallots, finely chopped
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• 2 cups dry white wine
• 1 cup brown chicken stock

Place the prunes in a large Pyrex measuring cup.

Continue reading Chicken with Prunes: Pollo alle Prugne at Our Italian Table.