1/4 cup all-purpose flour
1 teaspoon each Trapani Sea Salt and freshly ground Five Peppercorn Mix
1 (2 1/2 to 3-pound) cut-up whole chicken
2 tablespoons Planeta Extra Virgin Olive Oil DOP
1 large onion, sliced
1 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) Organic Vegetable Broth
1 cup (about 6 ounces) halved Dried Jumbo Prunes
1/2 cup San Giacomo 5 yr Aged Balsamic Condiment
3 tablespoons Organic Evaporated Cane Juice Crystals (or granulated sugar)
1/2 teaspoon crushed Dried De Arbol Chiles
1/4 teaspoon ground Cinnamon
1 1/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
Serve with Traditional Couscous or Vialone Nano Rice and a green salad
Combine flour, salt and pepper. Lightly coat chicken with flour mixture. In large skillet or Dutch oven, heat oil over medium-high heat. Brown chicken on all sides, about 10 minutes. Remove chicken. Add onion; cook and stir 3 to 4 minutes or until soft but not browned.
Add celery and garlic; cook and stir 1 minute. Add Vegetable Broth, Dried Jumbo Prunes, San Giacomo Balsamic, sugar, crushed Dried De Arbol Chiles, Cinnamon and thyme; bring to a boil. Return chicken to pan; reduce heat to low. Cover; simmer about 1 hour or until chicken is tender.
Skim off fat, if necessary; remove and discard cinnamon stick. Remove chicken. Increase heat to medium-high; cook remaining sauce, uncovered, 3 to 5 minutes or until slightly thickened. Serve with chicken.
Recipe adapted from Todd English www.californiadriedplums.org
Photo courtesy of www.cookinglight.com