Another delicious and simple French recipe from my belle-mère. What makes this recipe really special is the prune butter sauce. It’s perfect for a Sunday family meal! For a couple, it will serve at least two full dinners. First night serve as is, second night you might complement it with a green salad. Bon appétit!
Wine choice: medium-body red, a Bordeaux or a Bergerac. We had a 2009 Roc de Miremont, Bergerac.
Large cast iron casserole/pot, 1 med chicken, prepared for cooking, 200 g or 7oz lardon, 2 small onions, 3 medium potatoes (add more potatoes if you are a family of four +), 10-15 dried prunes, 1/2 red pepper (for a family, use the whole pepper), 1/8 cup butter, 1 tbsp olive oil, salt & pepper, Herbs de Provence
Cook at 350 F for approx 1 hour.