A Filipino chicken stew consisting of chicken and vegetables braised in a tomato sauce.
Chicken pieces browned then braised and served with an almond and hard-boiled egg yolk sauce.
There is such a gorgeous balance when the sweet and lightly acidic tang of the plum cuts through the rich deep flavors and fattiness of the slow cook beef.
Adapted from Petit Larousse des Recettes des Légumes du Potager by Valérie Lhomme
Did I ever mention that I often cook with wine? Not cooking wine….
We had this with mashed potatoes but rice or polenta would also be good.