• 4servings
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 1/2 pounds skinless boneless chicken thighs , washed and dried

  2. Kosher salt and freshly ground black pepper

  3. 1 cup all-purpose flour

  4. 1 teaspoon paprika

  5. 1 teaspoon cayenne pepper

  6. 2 tablespoons vegetable oil

  7. 1 cup white wine

  8. 1/2 cup chicken stock

  9. 1 tablespoon orange zest

  10. 1 orange, juiced

  11. 2 teaspoons red pepper flakes

  12. 2 tablespoons hot sauce

  13. 2 tablespoons Dijon Mustard

  14. 1 cup pitted prunes

Instructions Jump to Ingredients ↑

  1. Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.

  2. Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.

  3. Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock , orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.

  4. Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.


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