Chicken With Tomatoes and Prunes

• chicken, cut into 8 pieces1

  (3 lb)

• black pepper↗1⁄4 teaspoon
• salt↗1 3⁄4 teaspoons
• unsalted butter↗2 1⁄2 tablespoons
• dry white wine↗1 cup
• water↗1⁄2 cup
• plum tomato, seeded and chopped↗1⁄2 lb

  (about 3)

• cinnamon stick↗1

  (3 to 4 inch)

• pitted prunes↗5 1⁄2 ounces

  (16 to 18)

• red wine vinegar↗2 tablespoons
• sugar↗2 teaspoons

Step-by-step instructions

1. 1

   Pat chicken dry and sprinkle with pepper and 1 teaspoon salt. Heat butter in a 12-inch heavy skillet or a wide heavy pot over moderately high heat until foam subsides, then brown chicken in 2 batches, turning with tongs, about 5 minutes per batch. Transfer chicken as browned to a plate.

2. 2

   Return chicken, skin sides up, to skillet along with any juices accumulated on plate. Add wine and boil until reduced by half, about 4 minutes. Add water, tomatoes, cinnamon stick, remaining 3/4 teaspoon salt, and a large pinch of pepper and bring to a boil. Reduce heat to moderately low and cover skillet, then simmer 20 minutes.

3. 3

   Stir in prunes, vinegar, and sugar and simmer, covered, until chicken is cooked through, about 10 minutes. Transfer chicken with tongs to a shallow serving dish and keep warm, covered with foil. Boil pan juices, stirring occasionally, until thickened and reduced to about 1 1/2 cups, 8 to 10 minutes. Discard cinnamon stick and spoon sauce over chicken.

4. 4

   Cooks' nte: Chicken can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving.