Braised Chicken With Prunes

• 4 chicken thighs
• 4 chicken drumsticks
• Kosher salt and freshly ground black pepper
• 1/2 cup flour
• 3 tablespoons olive oil
• 1/4 cup white wine vinegar
• 1 cup dry white wine
• 12 large, plump dried prunes (preferably pruneaux d'Agen)

1. Generously season chicken pieces with salt and pepper.
2. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated.
3. Shake off any excess flour.
4. Place a deep saute pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two.
5. Add olive oil, and heat until oil shimmers.
6. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes.
7. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
8. Add vinegar, wine and prunes.
9. Cover, and reduce heat to low.
10. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
11. Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm.
12. Raise heat under the pan to high, and reduce pan juices for a minute or two.
13. Pour juices over chicken pieces, and serve.

chicken thighs, chicken, kosher salt, flour, olive oil, white wine vinegar, white wine, prunes

Taken from cooking.nytimes.com/recipes/8985 (may not work)