Seder Chicken with Prunes
A traditional, comforting Jewish holiday dish featuring tender chicken simmered with sweet prunes and warm spices.
Ingredients
- •1 whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg), cut into parts
- •2 tablespoons vegetable oil
- •2 large yellow onions, thinly sliced
- •2 cups pitted dried prunes (about 300g)
- •1 cup chicken broth
- •1/2 cup dry red wine
- •2 tablespoons brown sugar
- •1 tablespoon fresh lemon juice
- •1 teaspoon ground cinnamon
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Pat the chicken pieces dry with paper towels and season both sides lightly with a pinch of salt and black pepper.
- 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 3
Add the chicken pieces in batches and sear until golden brown on all sides, about 4 to 5 minutes per batch. Transfer the chicken to a plate.
- 4
Add the thinly sliced onions to the same pot, reducing the heat to medium. Sauté, stirring occasionally, until the onions are soft and deeply golden, about 10 minutes.
- 5
Return the seared chicken and any accumulated juices back into the pot, nestling them among the caramelized onions.
- 6
Scatter the pitted prunes evenly around and over the chicken.
- 7
In a small bowl, whisk together the chicken broth, dry red wine, brown sugar, lemon juice, ground cinnamon, salt, and black pepper, then pour the mixture over the chicken and prunes.
- 8
Bring the liquid to a gentle boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45 minutes, or until the chicken is fork-tender and falling off the bone.
- 9
Remove the lid for the last 10 minutes of cooking if you want to reduce the sauce slightly to a rich glaze.
- 10
Taste the sauce and adjust seasoning if needed, then serve warm.
💡 Chef tips
- You can make this dish a day in advance; the flavor actually deepens and improves after spending a night in the refrigerator.
- If you prefer a sweeter flavor profile, you can add a few strips of fresh lemon peel to the pot while it simmers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
✅ How it should turn out
The finished dish features melt-in-your-mouth tender chicken coated in a glossy, sweet-and-savory onion and prune sauce with a hint of warm cinnamon.