This may sound complicated but it’s not I assure you. The word ‘étouffée’ simply translates to ‘smothered’ which in cooking terms means in this case to be cooked in a closed vessel like you would do a stew.
This is a great recipe for this autumn or winter as the weather is still chilly so something comforting and stew like without being too heavy is perfect and of course it’s easy to prepare and can be prepared in advance.
- 6 chicken breasts
- 18 shallots, peeled and cut in half
- drizzle of olive oil
- 25g of unsalted butter
- 1k of peeled and sliced potatoes (about the size of a pound coin should be fine)
- sea salt and freshly ground pepper
- 18 stoned prunes
- 500ml of chicken stock
- 3 tbsp of chopped flat leaf parsley