Chicken with Shallots, Prunes, and Armagnac

Good. I used skinless breasts and would probably double the amount of sauce next time.

• Anonymous

• Boston, MA

• 3/29/2017

I made this as written and it was a success. My prunes were already moist (from a bag) and were over-done in the end. If your prunes are moist, then skip boiling prune in cognac. I served it with polenta which worked well.

• PDXMama

• 4/25/2014

This dish was a hit and good for company as you can make it ahead and gently reheat. I used boneless, skinless chicken thighs and sprinkled powdered thyme on them along with the salt and pepper before browning.I would make a bit more sauce than the recipe calls for..my husband and my guests were scraping the pan to spoon over rice!

• Newhavencook

• 12/29/2012

I made this as written. Butchered a whole chicken into pieces. Loved the sticky, rich sauce. Served with steamed fingerling potatoes and asparagus.

• jfain

• Columbus, OH

• 4/24/2012

My husband and I made this together 3 or 4 times a couple years ago. Then, we moved and we forgot about it. He's recently asked what happened to that recipe. Yea, here it is. We followed the recipe with the exception of substituting another quality French brandy instead of Armagnac (couldn't find). We both love it; easy to make and you feel practically French. The taste of the prunes (they're just dried plums) along with the shallots was sophisticated and so easy to make. Served over a nice basmati rice, it's great. Light a few candles and eat at the dining room table. It feels like a date in a French restaurant. I'd also serve for a special occasion. Company would think you're a gourmet chef.

• marchelaw

• Vicenza, Italy

• 2/26/2012

This was delicious. I used bone-in chicken breasts. The prunes and shallots kind of melted into a great sauce. Everybody including the children liked it.

• Anonymous

• Seattle, WA

• 11/17/2010

I used sherry & onions as well but really it wasn't all that?! I'd def not bother making it another time. Waste of good ingredients more like.

• Anonymous

• London, UK

• 1/17/2010

首先,让我说,有时我找到它irritating when people completely change the recipe, then give it a bad review. That being said, I totally bastardized this recipe, and it was still delicious! I used what we had, including boneless, skinless chicken thighs, and framboise liquor, as well as dry thyme (they ran out at the supermarket). Still, we were all very happy with the finished product. There's something so delicious about chicken with fruit and some kind of wine/liquor. The shallots were flavorful without being overpowering. I served it with wild rice, and roasted winter vegetables (brussels sprouts, parsnip, pumpkin), to rave reviews. It's a great fall dish.

• mlaquino

• San Francisco, CA

• 10/19/2009

My husband RAVED about this dish. I decided to go out and buy the Armagnac as I wanted to stay true to the recipe in that respect. I used 1 chicken breast and 1 drumstick and halved the other ingredients. The chicken took 20mins.

• chanel11

• Australia

• 9/15/2009

This was a great dish. The sauce was outstanding. Although my teenage kids did not like the prunes. But Hubbie and I loved them. He had two servings. I used rum and sherry as I did not have the brandy or armagnac. And use onions instead of shallots but the result was still delish!

• stcrmora

• 7/23/2009

Delicious! Made with chicken breasts cleavered in half (and also as Laura recommended below). Served with roasted red potatoes and steamed broccoli. A lovely meal for family and guests.

• TheTodayWoman

• Sydney, Australia

• 7/1/2009

The sauce was really delicious. I used corvassier and grand marnier instead of armagnac. The flavor and consistency were great. What I didn't like was the chicken. The nicely fried, crispy skin turned soggy and kinda slimy. Next time I'll fry then broil the chicken and serve the sauce on the side. I think next time I'll also add green peppercorns to the sauce.

• ikibbitz

• 2/7/2009

Delicious! I used 4 half breasts with bone and skin instead of a whole cut-up chicken. I also used more shallots and prunes, as those are the most sought-after treats. I had to cook it for longer than the recommended 17 minutes before the breasts were cooked through. Probably closer to 30, but they were large breasts. Served with multi-grain rice. Guests were quite satisfied, as were the wife and I.

• Anonymous

• Boston, MA

• 1/30/2009

Much anticipation, mediocre results, despite following the recipe exactly. A waste of good (and expensive!) Armagnac.

• Anonymous

• Chestertown, MD

• 10/14/2008

Lots of anticipation, mediocre results. A waste of good (and expensive!) Armagnac. And yes, I did follow the recipe exactly, and used premium ingredients.

• Anonymous

• Chestertown, MD

• 10/14/2008