Braised Chicken with Fennel, Leeks, and Prunes

Name: Braised Chicken with Fennel, Leeks, and Prunes
Cuisine: Europe, French
Ingredients: 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; , Salt and ground black pepper; 2 tablespoons, vegetable oil, plus more as needed; 1 , large leek, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed thoroughly; 1 large, fennel bulb (about 1 pound), trimmed of stalks, cored, and cut into 1/4-inch-thick strips (see step-by-step below); 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon, unbleached all-purpose flour; 1 1/2 cups, low-sodium chicken broth; 1/2 cup, brandy (see note); 2 , bay leaves; 1 cup, heavy cream; 1 cup, pitted prunes, halved; 2 tablespoons, minced fresh tarragon leaves; 2 tablespoons, minced fresh parsley leaves; 1 tablespoon, juice from1 lemon

Main Courses
Europe
French
Poultry
Chicken

What sounds like an unlikely mish-mash of ingredients is actually a classic French dish that deftly balances sweet and savory elements with fork-tender chicken in a creamy broth.

SERVES 4 to 6

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