Usuba
Chicken Fillet Braised with Prunes
Tender meat with a tangy note of dried fruits. Choose aromatic and sour prunes — the sweet variety may not pair well with chicken.
- Total
- 45 min
- Standard serving
- 276 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Chop the onion, grate the carrot. Heat a sauté pan over high heat, add the vegetables. Reduce to medium heat and cover with a lid.
- 2
Step 2
While the vegetables are stewing, cut the chicken fillet into large pieces and add to the sauté pan.
- 3
Step 3
Rinse the prunes and add to the saucepan. Pour in 1/2 cup of boiling water, salt to taste. Stew until the meat is tender.
Serve with a neutral side dish — rice or potatoes.
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