Madeira Glazed Chicken Thighs
|Pitted prunes||8 , halved|
|Madeira||1 Cup (16 tbs)|
|Coriander seeds||2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chicken thighs||1 1⁄2 Pound, skinned|
|Vegetable cooking spray||1|
|Water||1⁄2 Cup (8 tbs)|
|Beef flavored bouillon granules||1⁄2 Teaspoon|
|Fresh sage leaves||4|
Combine prunes and Madeira in a small bowl; cover and let stand 8 hours.
Place a small nonstick skillet over medium-high heat until hot.
Add coriander seeds; cook 1 minute or until golden, stirring constantly.
Remove from heat, and let cool.
Crush seeds until pulverized, using a mortar and pestle.
Sprinkle pepper evenly over chicken.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add chicken, and cook 2 minutes on each side or until browned.
Remove from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Add prune mixture, coriander seeds, water, and bouillon granules to skillet; bring to a boil.
Return chicken to skillet; cover, reduce heat, and simmer 30 minutes or until chicken is tender.
Transfer chicken and prunes to a serving platter, using a slotted spoon.
Cook Madeira mixture 5 minutes or until reduced to 1/2 cup.
Spoon over chicken.
Garnish with fresh sage leaves, if desired.