Chicken with prunes and red wine from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 19) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on January 05, 2026

    This was truly wonderful and easy.

  • hillsboroks on January 14, 2019

    This year I discovered how truly wonderful this recipe is. My husband is a duck hunter and is always after me to cook the ducks he brings home but wild duck is pretty easy to ruin if you don't cook it just right. Also I do not like the gamey flavor of wild duck. But with this recipe we have reached a marvelous compromise. I use half the amount of chicken called for and one cut up wild duck. I don't start browning the duck until the skin side of the chicken is turned over. This prevents some of the overcooking problem I often run into with these ducks. The rich flavors of the sauce and other ingredients offset the gamey flavor and we are both happy with result. This would probably work with other game birds too. The duck was a skin-on duck that had been carefully plucked, paraffined and soaked overnight in a saltwater brine to remove as much blood as possible.

  • hillsboroks on June 12, 2017

    This is one of those recipes you stumble into because you happen to have all the ingredients on hand and then find that you have made a wonderful flavor discovery. The chicken, caramelized onions, red wine, Brandy, herbs and garlic combine to deliver a lovely, flavor-packed dish that is fast and easy enough for a weeknight but would also be lovely to serve to guests. We will definitely be making this again.

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