Simply by Jimmy
  • Home
  • About Jimmy
  • Cooking With Clay
  • SBJ Products
  • SBJ Recipes
  • Contact
  • Menu Menu
  • Shopping Cart Shopping Cart
    0Shopping Cart
  • Home
  • About Jimmy
  • SBJ Cooking With Clay
  • SBJ PRODUCTS
    • Clay Pots
    • Linen
    • Wooden Boards
    • Ingredients
  • SBJ RECIPES
    • Apero Nibbles
    • Salads
    • Soup
    • Starters
    • Veg
    • Sauces
    • Fish
    • Meat
    • Clay Pot Recipes
    • Desserts
    • Essentials
  • Contact

Chicken and Prune Etouffee

inCLAY POT RECIPES, MEAT, RECIPES

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.

Ingredients

  • 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

Method

  1. Place the chicken breasts and shallots into your SBJ clay pot with a drizzle of olive oil and put into the cold oven without the lid on. Turn the heat to 250°C and cook for 20 minutes by which time they should be slightly browned then take out of the pot.
  2. Layer half of potatoes to the bottom of the pot and season with salt and pepper then place the chicken breasts, shallots and prunes on top then scatter with the parsley.
  3. Cover this with a second layer of potatoes and pour over the chicken stock.
  4. Put the lid on the pot, reduce the oven temperature to 140°C and cook for 2 1/2 hours. You should check it after an hour or so just to check no more stock needs adding.
  5. Before serving take the top off the pot to brown the top layer of potatoes.
  6. This is really a meal in itself but you could serve with some steamed green beans that have been tossed in butter with a sprinkle of sea salt.
Share this recipe
  • Share on Facebook
  • Share on X
  • Share on WhatsApp
  • Share on Pinterest
  • Share on LinkedIn
  • Share on Tumblr
  • Share on Vk
  • Share on Reddit
  • Share by Mail

Search Search

SBJ RECIPES

  • APERO NIBBLES
  • SALADS
  • SOUP
  • STARTERS
  • VEG
  • SAUCES
  • FISH
  • MEAT
  • CLAY POT RECIPES
  • DESSERTS
  • ESSENTIALS

Home

About Jimmy

Cooking With Clay

SBJ Products

SBJ Recipes

Contact

RETURNS & EXCHANGES

PRIVACY POLICY

WEBSITE & COOKIES POLICY

Link to: Chicken Fricassee With Creamy Mash Potato Link to: Chicken Fricassee With Creamy Mash Potato Chicken Fricassee With Creamy Mash PotatoLink to: Pear and Ginger Pudding With Caramel Sauce Link to: Pear and Ginger Pudding With Caramel Sauce Pear and Ginger Pudding With Caramel Sauce
Scroll to top Scroll to top Scroll to top

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

Accept settingsSettings

Cookie and Privacy Settings



How we use cookies

We may request cookies to be set on your device. We use cookies to let us know when you visit our websites, how you interact with us, to enrich your user experience, and to customize your relationship with our website.

Click on the different category headings to find out more. You can also change some of your preferences. Note that blocking some types of cookies may impact your experience on our websites and the services we are able to offer.

Essential Website Cookies

These cookies are strictly necessary to provide you with services available through our website and to use some of its features.

Because these cookies are strictly necessary to deliver the website, refusing them will have impact how our site functions. You always can block or delete cookies by changing your browser settings and force blocking all cookies on this website. But this will always prompt you to accept/refuse cookies when revisiting our site.

We fully respect if you want to refuse cookies but to avoid asking you again and again kindly allow us to store a cookie for that. You are free to opt out any time or opt in for other cookies to get a better experience. If you refuse cookies we will remove all set cookies in our domain.

We provide you with a list of stored cookies on your computer in our domain so you can check what we stored. Due to security reasons we are not able to show or modify cookies from other domains. You can check these in your browser security settings.

Other external services

We also use different external services like Google Webfonts, Google Maps, and external Video providers. Since these providers may collect personal data like your IP address we allow you to block them here. Please be aware that this might heavily reduce the functionality and appearance of our site. Changes will take effect once you reload the page.

Google Webfont Settings:

Google Map Settings:

Google reCaptcha Settings:

Vimeo and Youtube video embeds:

Privacy Policy

You can read about our cookies and privacy settings in detail on our Privacy Policy Page.

Privacy Policy
Accept settings