The house out in France, is just outside Bergerac, which is a great wine growing area, it is also known for its prunes.
Long story short, a few years ago my mother in law, Jan was out for a walk when she came across a lady, Madam Valvasorie who had fallen off a ladder. She had been collecting plums out in a field away from any buildings. Jan raised the alarm, an ambulance was called and Jan continued with her walk. Mme
The next year Jan was out walking again and came across the lady, along with her family, Jan asked how the lady was, and when it became apparent to the family that it was Jan who has raised the alarm, Jan was raised to hero status. The lady had been seriously injured and without Jan’s intervention may well have died.
The reason for this tale is that every time Jan, or a family member ventures near the ladies house, carrier bags (and I mean carrier bags) of prunes are gifted by the family for their gratitude.
So any recipe using prunes is stored and used as often as one’s bodily functions can afford!
At this time of year everything can also look a bit dull, the saffron adds bright colour to the dish.
Ingredients serves 4-6 (or some for the freezer)
8 to 10 chicken thighs and/or legs, skinned 20 prunes (if really dried soaked in cider or white wine for as long as possible as my prunes are quite dried I try to soak overnight 1 litre white wine 3 red onions sliced into rings good glug of olive oil (to fry ingredients in) 1 1/2 tbsp. paprika good pinch of saffron (soaked in white wine to help release the colour) salt and pepper
So we already have prunes and saffron soaking (separately)
In a large pan add the chicken (as no skin there is no browning and the aim is for saffron red) add the wine and saffron bring to the boil then simmer for around 15 to 20 mins to part-cook the chicken In a heavy bottom frying pan (large enough to put the chicken pieces later) gently fry the onions in olive oil until clear, add the paprika cook for a further 5 or so minutes to add colour then add the chicken, prunes and enough of the liquid from the chicken to just about cover everything. You may not need all and you can always add extra later
bring to the boil and then simmer for 20 to 30 minutes. check chicken is cooked, add more liquid if required and it is ready serve with rice