Belgian Braised Stew

Ingredients

• 1 cup chicken stock, warmed
• 1 cup prunes
• 3 tbsp plain flour
• 1 tsp salt
• ½ tsp ground black pepper
• 1kg mixed chicken pieces
• 2 tbsp olive oil
• 100g thick-cut bacon or speck
• 2 onions, sliced thinly
• 350mL can cider or dark beer
• 1 tsp minced garlic
• 1 tbsp apple-cider vinegar
• 1 tbsp fresh thyme, roughly chopped
• 2 bay leaves

Method

• Heat the chicken stock in a small saucepan and add the prunes to soak.
• Place the flour, salt and pepper in a bowl or bag and add the chicken pieces. Toss to coat the chicken in flour, then shake off excess. Retain the seasoned flour in the bowl.
• Heat a Dutch oven or other heavy-bottom stew pot over medium-high heat.
• Add the olive oil and cook the chicken until golden brown on each side. Work in batches. Set the browned chicken aside.
• Lower the heat to medium and sauté the bacon until it renders most of its fat.
• Sauté the onions in the bacon fat until translucent. Sprinkle the reserved flour. Stir and cook for a couple of minutes.
• Gradually add the cider or beer, stirring after each addition to thicken the sauce.
• Bring to a boil, then add the garlic, apple-cider vinegar and herbs.
• Return the chicken pieces to the pot, cover, reduce the heat to low or medium-low and let simmer for 60 mins.
• Add the prunes and the chicken stock, stir and cover.
• Gently simmer over low or medium-low heat for a further 30–50 min, until the chicken is really tender.