French Style Chicken and Prune Casserole

Ronan Murphy

Ronan Murphy from Village Academy in Canterbury 2019 entrant



Heat a tbsp of olive oil in a pan. add the onions, shallots and bacon. Fry until golden and remove from pan. Add the chicken and cook until browned. Sprinkle on the flower and turn in the pan. Add the celery and carrots, along with the cooked onions, shallots, bacon and half the prunes. Pour half a bottle of wine to cover and a little water if needed and season it with salt and pepper. Simmer for one hour. Once cooked, remove the chicken and vegetables and heat the sauce gently whilst crushing the prunes and reducing it slightly. Add the other half of the dried prunes and return the chicken and vegetables to the pan. Serve with rice, potatoes or polenta and a green vegetable


4 Chicken Breasts
50g Streaky Bacon
1 onion
6 shallots
2 tbsp plain flower
2 celery sticks
2 carrots
18 dried prunes
dried herbs such as thyme, etc.
a bottle of red wine,
salt and pepper