Chicken thighs with prunes and port

The prunes and port make this chicken dish richly satisfying for a cold weather dinner, and a hint of vanilla and cloves adds a little mystery. Serves with noodles or rice.

Makes 4 servings

• ½ cup dry red wine
• ½ cup medium-size pitted prunes
• ½ teaspoon salt
• 1/8 teaspoon ground cloves
• 1¼ pounds skinned chicken thighs
• ¼ cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 medium-size onion, chopped
• ¼ cup ruby port wine
• ¼ cup chicken broth
• Pinch of ground black pepper
• 1 tablespoon butter
• ¼ teaspoon vanilla

1. Combine red wine and prunes in small saucepan, bring to boiling, remove from heat and let stand at room temperature.
2. Rub ¼ teaspoon salt and the cloves into chicken, dredge with flour.
3. Heat oil in large skillet over medium heat.
4. Add chicken, cook until browned both sides, 4 to 5 minutes per side, remove to bowl.
5. Reduce heat to low, add onion to skillet ; cook, stirring frequently, until very soft, about 10 minutes.
6. Raise heat to medium, add port wine and cook for 2 minutes.
7. Add prune mixture, chicken broth, remaining salt and the chicken.
8. Lower heat, cover and simmer 15 minutes or until chicken is cooked through.
9. Remove chicken to platter.
10. Add pepper, butter and vanilla to skillet, swirl over low heat until butter has melted.
11. Pour the sauce over chicken and serve.

BON APPETIT