This recipe is typical of food from Greece’s Epirus region, a rugged, mountainous area bordering Albania that was once known for growing plums.

one 3 to 3-½ pound chicken, rinsed, patted dry and cut into 8 serving pieces

salt and freshly ground black pepper

2-½ tablespoons unsalted butter

1 cup dry white wine

½ cup water

½ pound plum tomatoes (about 3) seeded and chopped

one 3 to 4 inch cinnamon stick

5-½ ounces pitted prunes (16 to 18)

2 tablespoons red wine vinegar

2 teaspoons sugar


1.  Sprinkle chicken with 1 teaspoon salt and ¼ teaspoon pepper.  Heat butter in a 12 inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides.  Brown chicken in 2 batches, turning once with tongs, about 6 minutes per batch.  Transfer to a plate.

2.  Return chicken, skin side up, to skillet, along with any juices accumulated on the plate.  Add wine, bring to a boil, and boil until reduced by half, about 4 minutes.  Add water, tomatoes, cinnamon stick, ¾ teaspoon salt and a large pinch of pepper and bring to a boil.  Reduce heat to moderately low, cover, and simmer for 20 minutes.

3.  Stir in prunes, vinegar and sugar and simmer, covered, until chicken is cooked through, about 10 minutes.

4.  Transfer chicken with tongs to a shallow serving dish and cover with foil to keep warm.  Boil cooking juices, stirring occasionally, until thickened and reduced to about 1-½ cups, 6 to 8 minutes.  Discard cinnamon stick and spoon sauce over chicken.

adapted from Gourmet Today

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