One Pot Chicken with Potatoes and Dried Fruit

Step 1

Start by preparing your ingredients: Pat the chicken dry, and generously season both sides with salt. Scrub your potatoes and, leaving the peel on, and cut them into 1”-thick wedges. Peel the onion and shallots, and slice them into similar-sized wedges as the potatoes. Smash the garlic, and remove the peels; leave the cloves whole.

Step 2

In a large Dutch oven or deep skillet over medium-high heat, add a drizzle of oil. Once hot, place the chicken skin-side down and allow it to brown for 4-5 minutes (try not to move it as it browns). Once browned on one side, flip the chicken over and brown for 3-4 minutes on the opposite side. Transfer to a plate and reserve. (Note: You can skip the browning step for the slow cooker, but it will make the final dish less visually appealing and slightly less flavorful.)

Step 3

Lower the heat to medium, and to the same pot, add the wedges of onions and potatoes. Season with salt and pepper. If the pot looks dry, add another generous drizzle of oil. Lightly brown the onions and potatoes for about 3-4 minutes.

Step 4

Add the smashed garlic cloves, tomato paste and red pepper flake (if using). Sauté for 2-3 minutes, until fragrant.

Step 5

Nestle the browned chicken back into the pot, making sure each piece is in an even layer (not stacked on top of each other). Add the stock and bay leaf to the pot, bring the liquid up to a simmer, then cover and simmer on low for 30 minutes.

Step 6

Add the dried prunes and simmer for an additional 15-20 minutes, or until the chicken is cooked through (at a temperature of at least 165°F), and the potatoes are tender when pierced with a knife or fork. Adding the prunes later will help them from following apart and disintegrating into the braise.

Step 7

For the slow cooker: Add the potatoes, onion, garlic, tomato paste, bay leaf, and pepper flake (if using) to the bottom of the slow cooker. Top with the browned chicken in an even layer, then add the stock. Cover and cook on low for 5-6 hours or on high for 2 ½-3 hours, until chicken is cooked through to an internal temperature of 165°F, and the potatoes are tender. About 20-30 minutes before the dish is done cooking, add the dried prunes; make sure to tuck them in under the liquid. Serve ladled with a little of the broth.