Braised Chicken with Fennel, Leeks, and Prunes

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What sounds like an unlikely mish-mash of ingredients is actually a classic French dish that deftly balances sweet and savory elements with fork-tender chicken in a creamy broth.

SERVES 4 to 6

WHY THIS RECIPE WORKS

For convenience in our braised chicken recipe, we settled on bone-in, skin-on parts—the bone keeps the meat moist, and the skin helps to contribute flavor to the braising liquid from the browning process. Not surprisingly, we found that the...

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