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–+ servings

Chicken with Prunes, Shallots and Olives in Creamy Mustard Sauce

Auteur : Samar
Tender chicken simmered with prunes, shallots, and herbs in a rich Dijon mustard sauce — a comforting, sweet-and-savory dish perfect for family dinners or cozy fall evenings.
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Prep Time 10 minutes
Cook Time 55 minutes
Course main dish
Cuisine French
Servings 4 people

Ingredients
  

  • 2.2 lb chicken thighs, drumsticks, or whole breasts
  • 1/4 cup butter
  • 12 small shallots peeled (keep the root ends intact so they hold together)
  • 1 tbsp tomato paste
  • 2 garlic cloves finely chopped
  • 2 sprigs fresh thyme
  • ½ tsp thyme leaves
  • ½ bunch flat-leaf parsley leaves finely chopped, stems reserved
  • 2 bay leaves
  • 16 pitted prunes
  • ¾ cup chicken stock
  • 1 tbsp Dijon mustard
  • Salt to taste
  • black pepper

Instructions
 

  • Sprinkle the chicken with salt and pepper on both sides.
  • Melt the butter in a Dutch oven over medium heat. Add the chicken pieces and brown on all sides for about 5 minutes, turning regularly until golden.
  • Add the whole shallots and cook for another 4–5 minutes, until they start to take on a light golden color.
  • Lower the heat. Stir in the tomato paste, garlic, thyme sprigs, parsley stems, and bay leaves. Mix gently to coat the ingredients without breaking the shallots.
  • Pour in a splash of chicken stock and scrape up the browned bits from the bottom of the pot — that’s where the flavor lives!
  • Let simmer uncovered for a few minutes, then add the prunes and the remaining stock.
  • Cover partially and cook on low heat for 30–40 minutes, until the chicken is tender and the shallots are soft and caramelized.
  • Remove the chicken and shallots from the pot and keep warm on a plate. Increase the heat and reduce the sauce for a few minutes until it thickens slightly.
  • Stir in the Dijon mustard and whisk well to blend into a smooth, creamy sauce.
  • Return the chicken and shallots to the pot, gently coat them in the sauce, and adjust seasoning with salt and freshly ground pepper.
  • Sprinkle with chopped parsley and thyme leaves. Serve hot with a little extra Dijon mustard on the side — perfect with mashed potatoes, couscous, or basmati rice!