Coq Au Vin with Prunes

1 Tbsp olive oil

1 chicken, cut into serving pieces

Salt and pepper

2 medium onions, chopped

1/2 cup salt pork or bacon, minced (optional)

1 Tbsp minced garlic

1 pound pitted prunes

2 cups Burgundy , Pinot Noir or other fruity red wine

2 Tbsp butter, optional

minced parsley for garnish

Put oil in a large skillet, preferably nonstick, and turn heat to medium-high. A minute later, add as many chicken pieces as will fit without crowding, skin side down.

Cook, rotating pieces and adjusting heat as necessary to cook them evenly, until nicely browned on skin side for about 5 minutes. Turn and brown on other sides.

As pieces are done, sprinkle them with salt and pepper, transfer them to a large casserole  and add remaining pieces. The entire process will take about 15 minutes.

When chicken is all browned, add onions to fat remaining in skillet, cook over medium-high heat, stirring occasionally until softened for about 3 – 5 minutes. Transfer them to casserole.

Add salt pork or bacon to skillet if you are using one of them and cook, stirring occasionally until brown and crisp for about 5 minutes. Transfer to casserole and drain all but 1 tablespoon of fat. Turn heat to medium, add garlic, and add the prunes 30 seconds later. Cook for a minute, stirring once or twice, then add to casserole.

Turn heat under skillet to high and add half the wine. Cook, stirring and scraping bottom of pan to remove any solid particles there, until wine is reduced by half. Pour into casserole along with remaining wine. Turn heat under casserole to high and bring to a boil, stir, then reduce heat to low and cover. Simmer for 30 minutes, stirring once or twice, until chicken is done.

Remove top, stir in optional butter, if using, and raise heat to high. Cook until sauce thickens a bit. Taste and adjust seasoning if necessary.

Garnish with parsley and serve.

Serves 4.