Chicken meat, depending on the method of its preparation, can be as simple as it can be quite an exquisite and unusual dish. The use of dry red wine and prunes in the preparation of the dish will perfectly emphasize the delicate taste of the bird.
It is necessary
-
- chicken thighs - 6 pcs;
- garlic - 3-4 cloves;
- prunes - 100g;
- onions - 2 pcs.;
- honey - 2 tablespoons;
- dry red wine - 250ml;
- lemon juice - 2 tablespoons;
- vegetable oil - 3 tbsp;
- salt
- ground black pepper;
- dried herbs - marjoram
- rosemary (to taste)
Instructions
Step 1
Defrost the chicken, rinse it under cold running water. Pat dry lightly with a towel or paper towel.
Rub the chicken well with salt and sprinkle with black pepper.
Preheat the oven to 220 degrees.
Step 2
In a deep bowl, combine pressed garlic, honey, lemon juice, herbs and dry red wine.
Put the chicken in the resulting marinade and leave to marinate for 30 minutes.
Step 3
Rinse prunes and soak in warm water for 10 minutes. Then drain the water and pat dry on a towel.
Cut the prunes into halves.
Step 4
Peel the onion and cut it thinly into half rings.
Step 5
Remove the chicken from the marinade onto a platter so that the marinade runs a little.
Heat vegetable oil in a deep skillet.
Step 6
Place the chicken in a preheated skillet and fry over medium heat on each side for 10-15 minutes until golden brown.
After frying the chicken on one side, turn it over and add the chopped onion. Stir the onion periodically so as not to burn.
Step 7
Place the fried chicken and onions in a heatproof dish. Place the prunes on top of the chicken and cover with the remaining marinade. Cover the form with a lid or foil.
Bake the chicken in the oven until tender, 20 minutes.
Serve the cooked chicken well with boiled rice, dripping with the sauce obtained during baking, or with Peking cabbage salad with vegetables.
