Braised Chicken Legs with Prunes, Brandy, and Dijon
This elegant braised dish combines tender chicken legs with sweet prunes in a rich brandy-spiked sauce finished with Dijon mustard and chicken livers. The cooking method creates fall-off-the-bone meat while the sauce develops complex, sophisticated flavors perfect for dinner parties or special occasions. The combination of sweet fruit, sharp mustard, and savory brandy creates a beautifully balanced dish that's both rustic and refined.
Ingredients
- 4 whole chicken legs, trimmed of excess skin and fat and patted dry
- ½ tablespoon butter
- ½ tablespoon olive oil
- 1 large shallot, thinly sliced
- ½ cup prunes
- ¼ cup brandy
- fresh thyme sprigs
- 2 dried bay leaves
- 1 ½ cups chicken stock, homemade or low-sodium
- 2 chicken livers, deveined
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat oven to 400°F
- 2
Season chicken legs with salt and pepper on both sides
- 3
Heat butter and olive oil in large ovenproof skillet over medium-high heat
- 4
Sear chicken skin-side down until golden and crisp, about 8 minutes
- 5
Flip and sear meat side for 2 minutes
- 6
Transfer chicken to a plate
- 7
Drain most fat from pan, leaving thin coating
- 8
Add shallot with pinch of salt and sauté until wilted
- 9
Add prunes and brandy, let brandy boil off for 1 minute
- 10
Return chicken to pan skin-side up with accumulated juices
- 11
Add chicken stock to cover most meat, leaving skin exposed
- 12
Tuck in thyme sprigs and bay leaves
- 13
Bring stock to simmer then transfer to oven
- 14
Braise until chicken is very tender, about 40 minutes
- 15
Transfer chicken legs and prunes to warm platter and tent with foil
- 16
Remove and discard thyme sprigs and bay leaves from pan
- 17
Purée chicken livers with Dijon mustard using blender or food processor
- 18
Add liver mixture to pan juices
- 19
Whisk over medium heat until smooth and thick enough to coat spoon, 8 to 10 minutes
- 20
Taste and adjust seasoning
- 21
Spoon sauce over chicken and prunes
Tips
Leave chicken skin exposed during braising to maintain crispness while the meat becomes tender
Let the brandy boil off completely to cook out the alcohol while preserving the flavor
Make sure to purée the liver mixture completely smooth to avoid lumps in the final sauce
Good to Know
Refrigerate covered up to 3 days. Sauce may thicken when cold.
Can braise completely day before. Reheat gently, adding stock if needed.
Serve immediately while hot with crusty bread or mashed potatoes.
Common Mistakes
Don't skip searing to avoid tough, pale chicken
Don't let sauce boil after adding liver mixture to prevent curdling
Don't cover chicken skin during braising to maintain crispness
FAQ
Can I make this without chicken livers?
Yes, replace with 3 tablespoons heavy cream whisked into the pan juices for a lighter but still rich sauce.
What if I don't have brandy?
Substitute with cognac for richer flavor or dry white wine for lighter taste. Use same amount and let alcohol cook off.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently on stovetop, adding chicken stock if sauce becomes too thick.