Chicken with Tomatoes and Prunes

Ingredients

• Salt

  Table

  1 ¾ tsp or 11g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Chicken, meat and skin and giblets and neck

  Broilers or fryers, raw

  1 chicken or 1.05kg

• Red wine vinegar

  2 tbsp or 30g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter

  Unsalted

  2 ½ tbsp or 36g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Plums

  Dried (prunes), uncooked

  16 prune, pitted or 152g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Coarsely chop the tomatoes, discarding seeds. Cut the chicken into 8 pieces.
2. Pat the chicken dry and sprinkle with pepper and 1 teaspoon of salt. Heat butter in a 12-inch heavy skillet or wide heavy pot over moderately high heat until the foam subsides. Brown the chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer the browned chicken to a plate.
3. Return the chicken, skin sides up, to the skillet along with any juices accumulated on the plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low, cover the skillet, and simmer for 20 minutes.
4. Stir in prunes, vinegar, and sugar, and simmer, covered, until the chicken is cooked through, about 10 minutes. Transfer the chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil the pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard the cinnamon stick and spoon the sauce over the chicken.